Savory Spinach Tart

I stumbled on this tart one rainy Sunday when my fridge was almost empty except for a bag of wilting spinach and some leftover cheese. What started as improvisation turned into something I now make whenever I want to feel like I've got my life together. The smell of nutmeg and butter baking together still makes me pause whatever I'm doing.

The first time I brought this to a potluck, someone asked if I'd trained in Paris. I laughed because I'd just winged the whole thing an hour before leaving. But that moment taught me how a simple combination of eggs, greens, and good cheese can make people feel cared for in a way that's hard to describe.

Ingredients

• Shortcrust pastry: I always keep a sheet in the freezer because it turns any filling into something that feels special, and pricking it with a fork stops those annoying air bubbles.
• Fresh spinach: It shrinks down to almost nothing when you cook it, so don't be alarmed by how much raw spinach you start with, and make sure to squeeze out every bit of water or your tart will weep.
• Olive oil: Just enough to coax the onion into sweetness without making anything greasy.
• Onion and garlic: These two build the aromatic base that makes your kitchen smell like a French bistro, and I've learned that patience here pays off in flavor.
• Eggs: They hold everything together and give the filling that tender, custardy texture that makes each bite feel rich.
• Crème fraîche or heavy cream: This is where the silkiness comes from, and crème fraîche adds a slight tang that I love, though cream works beautifully too.
• Feta cheese: Crumbled into the mix, it brings little pockets of salty brightness that balance the richness.
• Gruyère or Swiss cheese: Nutty and melty, it forms that golden crust on top that everyone fights over.
• Nutmeg: A whisper of nutmeg is the secret that makes people ask what's in here, it wakes up the spinach without announcing itself.
• Salt and black pepper: Season confidently because the pastry and greens need it, but taste as you go.

Instructions

Preheat and prep:

Get your oven to 180°C and take a moment to line your tart pan with the pastry, pressing it gently into the corners. Pricking the base with a fork and chilling it for ten minutes keeps it from puffing up later.

Sauté the aromatics:

Warm the olive oil in your skillet and add the onion, letting it soften and turn translucent before stirring in the garlic. You'll know it's ready when the smell fills the room.

Wilt the spinach:

Toss in the spinach and watch it collapse into a glossy heap, cooking until all the moisture evaporates. Let it cool a bit so it doesn't scramble the eggs when you mix everything.

Make the custard:

Whisk together the eggs, crème fraîche, nutmeg, salt, and pepper until smooth and pale. Fold in the cooled spinach, crumbled feta, and half the Gruyère, stirring just until combined.

Assemble and bake:

Pour the filling into your chilled pastry shell and scatter the remaining Gruyère on top. Slide it into the oven and bake for 35 to 40 minutes, until the center barely jiggles and the top turns golden.

Cool and serve:

Let the tart rest for ten minutes before slicing, this helps the filling set so your slices come out clean. Serve it warm or let it come to room temperature, both ways are lovely.

Save Pin

One evening I served this with nothing but a simple green salad and a glass of cold white wine, and my friend told me it was the first meal in months that made her feel calm. Sometimes the best recipes aren't about complexity, they're about creating a moment where everything feels just right.

Flavor Variations

I've tucked sautéed mushrooms into the filling when I want something earthier, and once I stirred in chopped sun-dried tomatoes which added these sweet, tangy bursts. You could swap the Gruyère for sharp cheddar or even Emmental, and the tart will still turn out beautifully, just with a slightly different personality.

Serving Suggestions

This tart shines at brunch alongside roasted cherry tomatoes and crispy bacon, but I've also packed cold slices for picnics where they disappear in minutes. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness perfectly, though sparkling water with lemon works just as well if you're keeping things casual.

Storage and Make Ahead

Leftovers keep covered in the fridge for up to three days, and I actually love eating a cold slice straight from the container for breakfast. You can assemble the whole tart a few hours ahead and bake it just before serving, or bake it completely and gently reheat slices in a low oven to bring back that just-baked warmth.

• Wrap individual slices in foil and freeze them for up to a month, then reheat from frozen at 160°C for about 20 minutes.
• If you're making the filling ahead, store it separately from the pastry shell and assemble right before baking so the crust stays crisp.
• Let the tart cool completely before covering it, or condensation will make the pastry soft.

Save Pin

This tart has become my go-to for those times when I want to feel like I'm taking care of people without spending all day in the kitchen. I hope it brings you as many good moments as it's brought me.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and thoroughly drain it before mixing to avoid extra moisture.

→ What cheeses can substitute Gruyère?

Cheddar or Emmental are good alternatives, offering a similar melt and mild flavor.

→ How should I store leftovers?

Keep covered in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.

→ Can I add other vegetables to the filling?

Absolutely! Sautéed mushrooms or sun-dried tomatoes complement the spinach and cheese beautifully.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc pairs nicely, balancing the richness of the cheese and pastry.