Spring: A Recipe From The Art of Picnics

"That is one good thing about this world...there are always sure to be more springs.” - L.M. Montgomery

I'm certainly feeling spring's productive and industrious nature lately, almost to the point of feeling gratefully overwhelmed with many good things. Joyous, happy, exciting things! As spring naturally is…the little joys throughout the day. The first peach blossoms, the birdsong, the quiet early morning stillness, misty rain...what little things have given you joy lately? I've started a new gratitude ritual recently; before checking my phone in the morning and my run, I write three simple yet specific things in my bedside journal I'm grateful for - it could be the birds outside, the peace I feel, or a visit from a family member. I try to be as specific as possible, as opposed to more obvious and general things. I find the more specific I am, the more grounded I feel. And while in the present moment, they are easier to grasp mentally. It's nothing new, but as simple as it sounds, it can be quite challenging to do consistently when life pulls us in so many directions. Or the lively and renewed energy of spring, for that matter! It's all about the little things, isn't it?

A little thing that always gives me joy is spending as much time as I can outside. I feel so fortunate to be blessed with ample sunshine here in Maui. It's only when I travel do I notice how much the sun affects my outlook and well-being. So, rather than creating something new this week, I wanted to share one of my favorite spring recipes from The Art of Picnics. This delicious and humble tart is lovely for a spring picnic in the sunshine, either on a blanket or a park bench. Even if you've never made your own pastry dough, it's quite easy and will still be scrumptious, even if it doesn't look perfect. The effort is what counts; after all, the cheery spring weather is all the excuse you need to pack it up to go or enjoy it at home in the sunshine. 

Gruyère & Spinach Tart

Serves 4-6

1 1/2 cup of all-purpose flour

1/2 teaspoon of salt

1/2 teaspoon of sugar

8 tablespoons of cold unsalted butter, cut into small pieces

1/4 cup of ice water plus tablespoon or more if needed

3 strips of smoked bacon, roughly chopped

2 tablespoons of extra virgin olive oil

1/2 cup red onions, diced

2 cups spinach, chopped 

3 eggs

1 tablespoon of creme fraiche

1/2 teaspoon of kosher salt

cracked blacked pepper

1/4 cup of Gruyère cheese, shredded

Preparation tip: You can prepare the tart tin with the frozen pastry dough only, wrapping it properly to keep in the freezer to pull out the night before. 

In a medium sized bowl, add combine the flour, salt, and sugar. Using a pastry cutter, cut in the butter pieces into the flour mixture until it resembles coarse crumbs. You can also use a food processor too and pulse everything together, adding the water gradually until the butter is in pea size bits. 

Slowly add the ice water to the bowl, bringing it roughly together with your hands. Turn out the dough on to a work surface adding a tablespoon or two more ice water just enough bring it together in a rough ball. Try not to over work it by cupping it in your hands, gently bringing the remaining flour and butter bits together. 

Wrap the dough in plastic wrap and chill for 30 minutes in the freezer. 

Meanwhile, warm a large sauté pan over medium-low heat. Add the bacon pieces and cook for about 8-10 minutes over medium heat until crisp. Using a spoon, place the bacon on a paper towel lined plate and use another sheet to soak up the extra fat. Set aside.

In another large sauté pan, add the olive oil and red onions. Sauté for about 15 minutes, stirring occasionally, until the onions are softened.

Add the spinach and cook for another 5 minutes until wilted, stirring to incorporate the onions and bacon. Set aside to cool.

Preheat the oven to 350 degrees F. Gather a 9” diameter tart tin and lightly grease it with a nonstick spray. 

Take the dough out of the freezer and roll it out on a clean and lightly floured work surface. You may need to flip it over a few times, lightly dusting with flour to roll it out into thin rough circle about 1/2” thick. 

You can measure the circumference by placing the tin on the rolled dough if you need. Place the dough into the tin, forming it alongside the grooves with your fingers leaving a little excess pastry hanging over the edge. You can use a small ball of excess pastry to help you tuck in the pastry into the grooves. Next, using a rolling pin, gently roll over the edge of the tin to cut away the excess to leave a clean rim. 

Prick the inside of the tart bottom with a fork a few times. 

Line the tin with foil, getting it lined in every crack as best as you can and fill with baking beans or dried beans.

Chill the tart crust for an additional half hour in the freezer.

Once chilled remove it from the freezer and blind bake the crust for 15 minutes.

After the initial 15 minutes, remove the baking beans and parchment paper. Continue to bake for another 12-15 minutes until the pastry is golden and a bit drier. Remove from the oven and set aside to prepare the filling.

 In a small bowl, whisk together 4 eggs and the creme fraiche until frothy and light. Season with salt and cracked black pepper. Transfer the egg mixture in a small pitcher or liquid measuring cup so it will be easier to pour.

To fill the tart, scoop a tablespoon or two of the spinach filling on the bottom spread evenly. Next, slowly pour the egg mixture to fill the tart just below the brim. Generously sprinkle Gruyère cheese on top with fresh cracked pepper. 

Bake for 25-30 minutes until golden and the filling is set. Let the tart cool for a few minutes before removing it from the tin.