The Basic Queenly Tart
Spinach, Prosciutto, Fontina Cheese, and Roasted Tomato Tart
Pastry 10” inserted bottomed, shelled rim, Tart round
Partially bake lightly salted and peppered shell
Mix below
3 Tablespoons Dijon mustard
2 Tablespoons fresh Tarragon, minced
Smoothly spread along surface of parbaked pastry
10 Roma tomatoes, sliced
Creamery Butter, clarified, all over slices
Salt
Sugar
Bake @ 350 till slices shriveled (30’-45’)
Mixture
0.25 Cup extra virgin olive oil
4 teaspoons Roasted Garlic
6 Green Onions, minced
7 ounces choice Prosciutto, chopped
Sauté till wilted
1.5 lbs fresh Spinach
Sauté till al dente
Sliced mushrooms to taste
Stir in
6 Tablespoons minced Parsley
0.5 Cup fresh Basil, minced
remove
Blend
0.75 Cup Parmesan, grated
1.5 Cup Fontina Cheese, grated
Layer cheese blend into Tart
Spoon and spread mixture next
Layer more of the cheese blend, perhaps with some grated Vermont sharp white cheddar
Subtly fan roasted Roma slices on top
Bake @ 350 until cheese bubbly (20’)
Brush extra virgin olive oil across top, grind fresh pepper medley, as enjoyed
Sprinkle finely chopped parsley
Rustica crown of oysters, and perhaps shrimps, tipped with Tarter Sauce
Sliced Kalamata Olives, Capers, Red Onion, Carrots
Serve with Lettuce Greens, Maple Balsamic Vinaigrette, and Squirrel Island Tarter Sauce
