You might recall that I had tried to post about this spinach tart a couple of weeks ago but there were “issues” and I ended up posting about something else. I consider this recipe one of my “go to” recipes so I was really surprised when it did not work out right. Looking back, I realized that I had not taken the time to drain the spinach as thoroughly as I usually do which caused the filling to drip everywhere when I baked it. This time I took a little more care and I was rewarded with this beautiful tart.
This recipe is a great one to have in your cooking arsenal. First, it is super tasty. With two kinds of cheeses – what’s not to like? Second, it is versatile. You can use different cheeses for a different flavor. I have made it with feta with delicious results. The original recipe calls for mixing pine nuts into the filling. Since my kids do not like pine nuts, I either omit them entirely or sprinkle them on half the tart (before baking) for my husband and me to enjoy. Finally, this recipe is simple enough for a weekday dinner but fancy enough to make for company.
Served with a fried egg, this makes a simple vegetarian dinner. You could also cut the tart into smaller portions to serve as a side dish or cut it into even smaller portions to serve as an appetizer.
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic (about 2 cloves)
- 1 (10-ounce) box frozen chopped spinach, defrosted
- 2 tablespoons chopped scallions
- 1/2 cup grated Gruyère cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 2 tablespoons toasted pine nuts, optional
- 2 large eggs, lightly beaten
- 1/2 tablespoon dry bread crumbs, plain or seasoned
- 1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 1 egg beaten with 1 tablespoon water, for egg wash, optional
- Preheat the oven to 375 degrees. Heat the oil in a sauté pan and cook the onions over medium-low heat for 7 to 10 minutes, until tender and lightly browned. Add the garlic and cook for 1 more minute.
- Meanwhile, squeeze all of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyère, Parmesan, salt, pepper, nutmeg, and pine nuts (if using). Taste and season with additional salt if necessary. Stir in eggs and bread crumbs. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border 3/4 inch from edges (being careful not to cut all the way through the puff pastry). Spread the spinach mixture on the pastry sheet up to the scored border line. Brush the border with the egg wash, if desired. Bake for 20 to 30 minutes, until the pastry is lightly browned and filling has puffed up. Transfer to a cutting board and serve hot.
Recipe adapted from Ina Garten’s Barefoot in Paris Cookbook.
This can be assembled a day in advance, refrigerated, and baked before serving.