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Broccoli, Spinach and a Rainbow of Pepper Tartatta 2013-08-06 https://www.metro.ca/userfiles/image/recipes/tartatta-epinards-poivrons-brocoli-4000.jpg PT25M PT25M PT50M

Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.In a skillet, cook onion in butter until soft, and transfer to paper towels.In a pot of boiling salted water, blanch broccoli. Drain.Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.Remove from oven, brush with quality olive and sprinkle with shredded basil.This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.

4 Ass. des Jardiniers-Maraîchers du Québec

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6 oz (180 g) oven-ready pizza dough, homemade or commercial 3 1/2 oz (100 g) white or red Quebec onion, cut in very thin strips 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) broccoli florets 170 cup (2/3 mL) whipping cream salt and pepper 3 1/2 oz (100 g) parmesan 6 oz (180 g) fresh spinach or baby spinach, stemmed and shredded 2 medium eggs, lightly beaten 1/3 yellow pepper, cut in thin strips 1/3 red pepper, cut in thin strips 1/3 green pepper, cut in thin strips olive oil, as needed Fresh basil leaves, shredded

Broccoli, Spinach and a Rainbow of Pepper Tartatta

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servings

0:25

Preparation

0:25

COOKING

0:50

TOTAL TIME

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Ingredients

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6 oz
(180 g)
oven-ready pizza dough, homemade or commercial

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391 g

3 1/2 oz
(100 g)
white or red Quebec onion, cut in very thin strips

1 Tbsp.
(15 mL)
butter

1/2 cup
(125 mL)
broccoli florets

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ORGANIC BROCCOLI

$4.99 ea.

PRODUCT OF U.S.A.

BROCCOLI CROWNS

$2.49 ea.

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170 cup
(2/3 mL)
whipping cream

salt and pepper

3 1/2 oz
(100 g)
parmesan

6 oz
(180 g)
fresh spinach or baby spinach, stemmed and shredded

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ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

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312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

$3.99 ea.

312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

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312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

2

medium eggs, lightly beaten

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30 un. or 500 - 540 ml Selected Varieties

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30 un. or 500 - 540 ml Selected Varieties

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Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

1/3

yellow pepper, cut in thin strips

1/3

red pepper, cut in thin strips

1/3

green pepper, cut in thin strips

olive oil, as needed

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IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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1 L SELECTED VARIETIES

Fresh basil leaves, shredded

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Preparation

Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.

In a skillet, cook onion in butter until soft, and transfer to paper towels.

In a pot of boiling salted water, blanch broccoli. Drain.

Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.

Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.

Remove from oven, brush with quality olive and sprinkle with shredded basil.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the http://www.ajmquebec.com Quebec Produce Growers Association and produced by http://www.upperkut.com/upperkut_intro.html Upperkut. Photographs by http://www.levacphoto.com Benoît Levac.

Source : Ass. des Jardiniers-Maraîchers du Québec

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