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Spinach and Blue Cheese Tart

This is a “clean out the cupboard” recipe. No running to the store for anything–pantry cuisine. All of the ingredients for this spinach and blue cheese tart were on hand to inspire this delicious tart with flaky whole wheat olive oil crust.

Spinach and Blue Cheese Tart | Letty's Kitchen

Sundried tomatoes, eggs and baby spinach called from the fridge, “Use me up.” Onions and garlic—I always have them, ready for last minute dinner ideas. Deer Valley’s nicely veined mild housemade blue cheese charmed its way into these tarts–there was some  leftover from the retirement party my food and beverage peers threw for me last week.  Any good quality blue cheese works makes delicious spinach and blue cheese tart.

Blue cheese for Spinach and Blue Cheese Tart | Letty's Kitchen

rolling crust for Whole Wheat Olive Oil Pastry for Spinach and Blue Cheese Tart | Letty's Kitchen

This crust is made with whole-wheat flour because I love the nuttiness it adds to pastry. And I had whole wheat flour in my cupboard.

When mixed with oil, whole-wheat pastry flour makes an incredibly flaky butter-free crust. You can substitute regular whole-wheat flour or all-purpose flour too. Don’t run to the store–clean out the cupboard. Pantry cuisine.

**Link here to the Whole Wheat Olive Oil Pastry recipe.

Spinach and Blue Cheese Tart | Letty's Kitchen

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Disclosure: The sun dried tomatoes were given to me by California Sun-Dry

2 comments

  • Cindy LoPatriello

    looks so yummy! website looks great! Reply · 16 December, 2013

  • Lynne Lawler

    Love your new site. Photos are beautiful and clear – your cell phone is working well! Recipes, as usual, are mouth-watering. Congratulations! Reply · 9 January, 2014

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