Each year I prepare same dishes for Christmas. Sauerkraut and mushroom dumplings, beetroot soup, soy or lentil pâté, poppy seed cake, kutia (a traditional Polish dish made of wheat, poppy seeds, raisins, nuts and honey), Greek style soy steaks and few more. It’s a tradition and one should respect that. But that doesn’t mean that I can’t make anything new or outstanding, right? That’s why this year I decided to experiment a bit with a dish which has nothing to do with tradition.
Christmas is the time in the year which is meant to be special, so the dishes served during Christmas Eve should be special indeed, and what do I mean by that? Well, anything which looks mouth-watering and elegant could do, it all depends on our fantasy. This time I suggest to try one of thousands tarts. The base is usually the same, however filling can differ a lot, from sweet to sour or salty. Everybody can find something for him or herself.
- 1 1/2 cup plain flour
- a pinch of salt
- 1/2 tsp baking powder
- 5-6 tbsp water
- 1/3-1/2 cup vegetable oil (or vegan margarine)
- 450g frozen spinach or 1kg fresh spinach
- 1 large onion
- 2 garlic cloves
- 125g tofu feta cheese
- salt, pepper, Herbes de Provence
- vegetable oil for frying (approx. 3 tbsp)
Combine flour, salt and baking powder, add water and vegetable oil and kneed the dough until it becomes rather compact (if it’s too dry add more water or oil). Leave it for about half an hour in the fridge.
Chop onion and fry until it becomes golden. Add chopped garlic and fry for one more minute. Next add spinach and fry for few more minutes (if you use fresh spinach three minutes is enough, but before frying you should wash, dry and chop the spinach). Add salt, pepper and Herbes de Provence to taste.
Put the dough into tart tin and distribute it evenly. You can make small holes using a fork but it’s not necessary. Put the tart into oven and bake in 200 degrees for about 15 minutes. Next, take the tart out from the oven, put spinach on top together with tofu feta cheese cut into small cubes. Bake for another 15 minutes.
Doesn’t it look mouth-watering? You can very your tart by adding some olives or dried tomatoes, you can also add your favorite spices to spinach, e.g. nutmeg. Actually, nutmeg and spinach like each other very much!