Savory Spinach Tart (Printable)
Flaky, golden pastry with tender spinach, creamy cheese, and fragrant herbs, ideal for a cozy meal.
# What You'll Need:
→ Pastry
01 - 1 sheet (about 8.8 oz) ready-rolled shortcrust pastry
→ Spinach Filling
02 - 17.6 oz fresh spinach, washed and chopped (or 10.6 oz frozen spinach, thawed and drained)
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 3 large eggs
07 - 7 fl oz crème fraîche or heavy cream
08 - 4.2 oz feta cheese, crumbled
09 - 2.1 oz grated Gruyère or Swiss cheese
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat the oven to 350°F.
02 - Line a 9-inch tart pan with the shortcrust pastry, trimming any excess. Prick the base with a fork and chill in the refrigerator for 10 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add spinach to the skillet and cook until wilted and any moisture has evaporated. Remove from heat and allow to cool slightly.
05 - In a large mixing bowl, whisk together eggs, crème fraîche or heavy cream, nutmeg, salt, and black pepper until smooth. Fold in the cooled spinach mixture, crumbled feta, and half of the grated Gruyère cheese.
06 - Pour the filling evenly into the prepared pastry shell. Sprinkle the remaining Gruyère cheese on top.
07 - Bake the tart for 35 to 40 minutes or until the filling is set and the top is golden brown.
08 - Allow the tart to cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- It looks impressive but comes together faster than you'd think, especially on mornings when you need to feed a crowd without the stress.
- The pastry gets this perfect crisp edge while the filling stays soft and custardy, like the best parts of quiche without all the fuss.
- You can serve it warm straight from the oven or let it cool to room temperature, and honestly it tastes just as good either way.
02 -
- If you skip squeezing the moisture out of cooked spinach, your tart will end up watery and the pastry will go soggy, so really wring it out with your hands or press it hard in a sieve.
- Chilling the pastry before baking keeps it from shrinking in the oven, which I learned the hard way when my first attempt ended up looking like a sad little bowl.
- Don't overbake or the custard will turn rubbery, pull it out when there's still a slight wobble in the center because it keeps cooking as it cools.
03 -
- Blind baking the pastry shell for 10 minutes with parchment and pie weights before adding the filling guarantees an extra-crisp bottom, especially if your filling is very moist.
- A microplane is the best tool for grating nutmeg fresh, and the difference in fragrance compared to pre-ground is night and day.
- Rotate the tart halfway through baking so it browns evenly, ovens always have hot spots that can catch you off guard.