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
Units
Scale
- 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.
