A savory tart with spinach, onions, and two kinds of cheese on a flaky puff pastry crust. Serve it with a fried egg for an easy vegetarian dinner.
- Prep Time:
10 mins - Cook Time:
35 mins - Total Time:
45 mins
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 a shrimp and orzo recipe instead. 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.
Why I love this recipe
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.
How to serve spinach tart
I like to serve this spinach tart with fried eggs to make 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.
Spinach Tart
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A savory tart with spinach, onions, and two kinds of cheese on a flaky puff pastry crust. Serve it with a fried egg for an easy vegetarian dinner.
Ingredients
- 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
Instructions
- Prep. Preheat the oven to 375 degrees F. 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. Set aside.
- Mix filling. 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.
- Assemble. 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. 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.
Notes
- This can be assembled a day in advance, refrigerated, and baked before serving.
- Recipe adapted from Ina Garten’s Barefoot in Paris Cookbook.
Michelle White says
I love this recipe! I have now made it many times, always delicious. I’m wanting to make several for a party buffet, do you know if you can assemble it, then freeze & then cook on the day? Thanks!
Nguyet Vo says
I have never tried that. How far in advance are you thinking of prepping? I have baked the assembled tart a couple of days ahead of time, kept it in the fridge and then just reheated it in the oven. To reheat, put the tart on a baking sheet lined with parchment paper and pop it back in the oven for 5-10 minutes at 350 degrees until it is warmed through and the puff pastry crisps up a bit.
Felicity Mather says
Just about to make this for the 4th or 5th time. Love it!
Nguyet Vo says
Wow! Thank you so much for letting me know this recipe has worked so well for you!
Sarah says
Love this recipe. I made it for my roommates and it was a hit with all of them! Such an easy vegetarian meal option!
Nguyet Vo says
Thank you so much for your kind comment. I’m so glad everyone loved it!
Liz says
This is so tasty, especially with an egg on top, and looks so fancy! I also made a vegan version of this with filo dough, vegan butter, and vegan parmesan and it was quite good.
Nguyet says
Yum! Your vegan version sounds really good too.
Alexis says
Wow! I made this today and my family and I loved it! So savory and flaky!
Nguyet says
Thank you so much, Alexis!!