Savory Spinach Tart (Printable version)

Flaky pastry filled with spinach, creamy cheese, and herbs for a flavorful main dish.

# List of ingredients:

→ Pastry

01 - 1 sheet ready-rolled shortcrust pastry (approximately 8.8 oz)

→ 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 - Heat 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 finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add chopped spinach to the skillet and cook until wilted and excess liquid 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 pepper until smooth. Fold in the cooled spinach mixture, crumbled feta, and half of the grated Gruyère cheese.
06 - Pour the filling into the chilled pastry shell. Sprinkle the remaining Gruyère evenly over the top.
07 - Bake in the preheated oven for 35 to 40 minutes 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 -
  • The pastry turns impossibly flaky without any fussing over dough from scratch.
  • Even people who claim they don't like spinach finish their slice and ask for seconds.
  • It sits happily on the counter for hours and tastes just as good at room temperature as it does hot.
02 -
  • If you skip draining the spinach properly, the filling will turn soupy and never set right no matter how long you bake it.
  • Chilling the pastry shell before filling keeps the sides from slumping down and gives you a taller, more impressive tart.
  • Don't open the oven door in the first 30 minutes or the filling might crack and deflate.
03 -
  • Blind baking the pastry for 10 minutes before adding the filling keeps the bottom from going soggy.
  • Taste your feta before you add extra salt, some brands are much saltier than others and you don't want to overdo it.
  • If the top browns too fast, tent a piece of foil over the tart for the last 10 minutes of baking.

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