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Spinach tart recipe

Spinach tart recipe



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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Spinach pies and tarts

This spinach tart is perfect alongside a salad and baked potato. A great option for a picnic or buffet.

Be the first to make this!

IngredientsServes: 5

  • 250g plain flour
  • 110g butter
  • 1 egg
  • 300g frozen spinach, thawed
  • 80ml water
  • 100g Brie cheese, chilled
  • 30g peanuts
  • salt and pepper, to taste

MethodPrep:20min ›Cook:45min ›Extra time:30min chilling › Ready in:1hr35min

  1. Sift the flour into a mixing bowl and and cut in the butter, rub until the mixture resembles fine breadcrumbs. Mix in the egg and combine all ingredients. With your hands form a ball, wrap in cling film and chill in the fridge for at least 30 minutes.
  2. Preheat oven to 160 C / Gas 3. Grease a tart tin.
  3. Remove the pastry from the fridge and roll the pastry out on a floured surface. Line the bottom and sides of the prepared tart tin. Prick the pastry with a fork. (It is helpful to line the pastry case with greaseproof paper and fill with dried beans for blind baking. Discard both after use).
  4. Bake for 15 minutes. Remove from the oven.
  5. Meanwhile, cook the spinach in 80ml water until it releases liquid. Slice chilled Brie cheese. Place the spinach onto the baked pastry case. Arrange Brie slices on top and sprinkle with peanuts. Season with salt and pepper.
  6. Bake until the pastry is golden brown and the cheese melts, about 20 minutes. Remove from the oven and serve.

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Cheese and Spinach Tart Recipe

Cheese and Spinach Tarts are made from a whole wheat pie crust, that has a delicious blend of cream cheese, sharp cheddar and sauteed spinach with chilli flakes. I have baked them in a muffin pan so they can make bite size appetizers for your parties. But you can also make them in the large pie crust pans and serve it as a main dish for dinner. These tarts make a perfect idea for a healthy appetizers for parties this holiday season.

If you like making tarts at home, you must try these classics


Spinach and Parmesan tart

Which came first? Easter or the egg? Did early Christians give up eggs for Lent, or did they simply run out? The ability to keep birds laying year-round is relatively recent. It seems likely that over the years, it became traditional to celebrate Easter by eating eggs because the Christian Holy Week falls at the peak of bird-nesting season.

Either way, no other food is better suited to feasting. Eggs are so versatile, they amount to their own cuisine. Given the sheer number of dishes that depend on eggs, from angel food cake to zabaglione, the odd thing is that we have no words to describe their flavor. There are the viscous subtlety of the white and the rich barnyard flavors of the yolk, that combination of dandelions, sweat and spring that somehow amounts to egginess.

If the right words existed, they would have to run the gamut from pleasure to pain. Consider for a moment how profoundly the flavor changes from the teasing delicacy of a soft-boiled egg to essence of burnt rubber as aromas of overcooked egg waft up from beneath cafeteria heat lamps.

At their best, egg dishes never depart the register of sumptuous, lactic flavors of their rightful partners in the dairy -- milk, butter and cheese. It’s no coincidence that the great Easter dishes almost always involve milk products. Just as hens start laying in spring, cows calve and come back into milk while grazing on pastures new.

The timetable is so deeply imprinted in the way we cook that in my family, even growing up far from a farm, supplied with eggs year-round, Easter was about eggs. I can still feel the excitement that ran through the house when my mother would pull down Volume 1 of the two big brown Gourmet cookbooks from the shelf. It meant -- goody goody goody -- eggs Benedict. For dessert -- oh, yes! -- meringue layer cake. My brothers and I would come in from our network of backyards and playing fields and stay close to the kitchen, wolfish helpers. Carton after carton of eggs would come out, eggs for poaching, egg yolks for hollandaise, egg whites for the meringue dessert and icing.

In adulthood, as eggs Benedict became a brunch standard in restaurants, my version of the same feast changed to spinach and Parmesan tart. A signature dish of a beloved friend, Jeremy Lee, chef of the Blueprint Cafe in London, it is a kind of savory egg custard in a pie shell. In Jeremy’s manner, there are not a few eggs in this dish but eight of them not a little cream but a pint. The resulting filling is a perfect marriage of flavors, on a par with basil and tomatoes. One friend was so taken by its jiggle, she thought it should be served in ramekins, with toast, or on brioche. Jeremy’s delivery system is pie crust.

There are endless recipes for eggs. Oeufs a la everything. But the art to getting the best out of eggs isn’t a profusion of recipes, it’s appreciating the structure of the egg itself. This is, says UC Davis veterinarian George West, “nature’s most perfect biologic package.” Egg cartons now carry instructions to refrigerate eggs, but they don’t need it, says West. The egg evolved tough enough to remain viable to produce baby birds in scorching heat, in rain, in conditions that make postmen pale, he says. It manages for many reasons, not least because it emerges from a chicken coated with a protective film saturated with antibodies to protect the egg. If you get eggs from a farmers market, or backyard coop, don’t wash them until just before you use them the coating will keep protecting your egg. In fact, the vacuum effect of putting eggs in and out of refrigerators is probably stressing them, says West. But eggs are so tough, they’ve been able to take it.

The shell itself is porous, which allows evaporation, but its weave also repels incursions from bacteria. The Irish butter eggs, to stop evaporation and to give the eggs a butter flavor. Northern Italians go one better and store white truffles in egg baskets to help trap the aroma.

Inside the shell, the white, or albumen, is protected by membranes that keep anything that might have got past the shell from getting any farther. Where the white appears to thicken at top and bottom are the chalazae, rope-like structures that anchor the yolk inside the white and shell to keep it from bouncing around. Protecting the yolk is another membrane.

The egg’s compartmentalization is exactly what makes it so versatile in the kitchen. It allows us to separate the white and yolk. The two components have entirely different but wholly compatible natures. Yes, whites lack flavor, but they bring a mix of protein and water that somehow just begs to be whipped. Miraculous things happen when you do. The proteins trap air, forming a satiny foam that can be folded into souffles or buttery cake batters to help give them body without using yeast or the often bitter-tasting baking powder. A whisked egg white is a delightful thing stirred into hot chocolate for a frothy head or breathing air into chantilly cream. Or egg whites can accept almonds, sugar and a touch of flour and become a meringue or the gooier pleasure, the macaroon.

As gratifying as it can be, beating eggs is not a good way to thrash out stress. One must stop beating when they reach the proverbial soft peaks. Beat more and the proteins break down, water spills out, and the egg is finished.

When you cook meringues, the whites continue to be tricky. Baking on humid days can add hours to cooking times. Push meringues too fast, and the ephemeral batter turns to sticky glue. Cook them too long, and they crumble. If this happens, all is not lost. Break them up, cover them with fresh strawberries and cream and declare them the English boarding school dish Eton Mess.

And so to the yolk, the heart of the egg, a luscious mix of protein and fat that can be more or less yellow depending on how much green alfalfa went into the chicken feed. The yolk evolved, of course, as a medium for life, nature’s recipe for making a chicken from scratch. For the cook, however, the beauty of the yolk is that the white has essentially come with its own sauce. Italians take advantage of this with the perfect spring dish: poached eggs lightly seasoned with sea salt, pepper, maybe Parmesan -- served with steamed asparagus. They puncture the egg yolk with asparagus spears, dipping and eating, then eat the sauced white, mopping up the last with a good chunk of bread.

The yolk is the test of an egg cook. Although it is the richest part of the egg, it has so little fat that when overcooked, it quickly takes on the burnt-rubber flavors of stressed protein. Nancy Silverton, co-chef of Campanile restaurant, is so serious about eggs that she keeps her own chickens. She jokes that the way to test a restaurant is go in, order a hard-cooked egg and, if it’s not good, leave. Perfect hard-cooked eggs will be firm but will retain their fresh barnyard flavors.

The art is packing the eggs tightly in a pot just big enough to hold them, she says, then covering with well-salted water (if there is a crack in the egg, it sets the white right away). “Bring it to a boil, turn down to a simmer, and cook from five to seven, maybe eight, minutes,” she says. You want to quickly drain and set them on ice to arrest the cooking when the yolk is not quite set but runny in the center, because it will keep cooking for a while under its own heat. The only way to catch it at the right minute, she says, is the “sacrificial egg,” a test egg pulled at five minutes and ripped open under a running cold tap to check for done-ness.

Once cool enough to peel, the next key to a gutsy egg salad, she says, is never reducing them to a nasty dice but ripping them up in big, attackable chunks.

Countless sauces rely on egg yolks, and in every case, the integrity of the sauce comes back to how tactful the cook is in referring back to the basic egg flavor. In recipes for hollandaise, in which butter is melted into egg yolks, the butter must be fresh and sweet, the lemon bright and the hand with salt and pepper sure. There is nothing worse than ordering eggs Benedict in a restaurant and discovering that some fiendishly original chef has added curry powder to the sauce.

Of the other great egg sauce, mayonnaise, even our most discriminating food writers often miss the point. Elizabeth David used to recommend using strong green oils. She was wrong. Sharp Tuscans clash with the egg’s basic floral flavors, creating a bitter, nay, entirely vile new taste. The French have it right, using vegetable oil, vinegar and a touch of mustard.

In both instances, hollandaise and mayonnaise, do not make the mistake behind so many sickening church social potato salads and make the sauce bland. Eggs are a medium for life. Once they are broken, this includes bacterial life. The vinegar or lemon are not there just for their bright acidity. The change in pH arrests pathogen growth.

Two egg dishes appear on the menus of most restaurants, from greasy spoons to Michelin three-stars: scrambled eggs and the omelet. In texture and flavor, they go from rubbery to ambrosial. Made well, each dish needs just a touch of fat added. In the case of the omelet, this is a splash of milk. Whisk it in briefly you don’t want to fold in air. Heat the omelet pan to the smoking point, add oil, then butter, drain excess and add egg. Remove completely from heat. Turn with a spatula, rolling quickly so the egg doesn’t fry but remains fluffy and smooth, blameless and yellow. Omelet masters can cook the dish on just residual heat, flipping without a spatula. Most of us will need to return it to heat, but we should do so carefully and only briefly. At its best, the center will remain slightly runny -- or, as the French call it, baveuse.

The most elegant, delicious addition to an omelet isn’t a filling but a good pinch of chopped spring herbs -- chervil, parsley, chives maybe, straight from the garden. Their just-snipped perfume is perfect with the fresh egg flavor. This dish, which had to be French and whose proper name is omelette aux fines herbes, is best with wine, a dry one, a Chablis or Pinot Gris.

Scrambled eggs are an altogether lustier proposition. These can stand up to an accompaniment of vodka, Worcestershire sauce, Tabasco and tomato juice. For this, the egg mix needs more than milk. It needs cream. Stop pouring after you say “luxury.” Whisk eggs five or six beats, no more. You don’t want to trap air in this instance. Heat a saucepan, add oil, drain excess, then melt a knob of butter. When this is melted, add eggs, stirring as they set, never letting the mixture brown, stick or congeal but keeping it moving, keeping it moist, intermittently removing it from heat and walking it around the kitchen as it slowly sets into sumptuous buttery folds. Serve immediately on good, hot toast.

One can’t seem to write about eggs these days without taking a microbiological turn, or printing rote warnings from federal agencies about the dangers of eating eggs that haven’t been cooked to Washington, D.C., and back. Suffice it to say here that my own route to safe eggs is to eat them in places where cooks don’t need signs in bathrooms telling them to wash their hands.

In short, I’m not worried the egg is out to get me I’m worried about what I might do to the egg. It’s all too easy to ruin eggs and altogether more difficult to capture their delicate fresh flavors. Maybe there’s more to giving up eggs for Lent than the chickens being out of lay. Maybe we need to give up eggs every year to rediscover something exquisite.

Eggshell color is dictated by the breed of chicken. Brown eggs usually come from Rhode Island red birds favored by organic farmers. White eggs come from White Leghorn hens. Green, blue and pink eggs come from Araucana chickens.

Organic eggs come from chickens fed corn, soybeans and peas produced without pesticides, fungicides, herbicides or commercial fertilizers.

Free-range organic eggs come from birds raised on an organic regimen and also given access to the outdoors to forage and roost.

Free-range eggs come from birds housed in sheds rather than in cages and given room to exercise in adjoining yards but fed conventional feed.

Farm-fresh is a marketing term for conventional eggs from caged birds. However, eggs from farmers markets are often organic and almost always fresher than supermarket eggs.

Fertilized eggs are from hens kept with a rooster.

Omega eggs were developed in the wake of the vogue for diets high in fish oil. Hen feed is supplemented by fish oil and algae so their eggs provide some of the fatty acids normally found in oily fish.

Grades A and AA reflect the condition of the egg. Buy Grade AA for pert eggs with strong shells. Grade A are less strong. There is also a Grade B, but those eggs rarely get to the retail market and are usually pasteurized and used in cooked commercial products. Federal regulations demand that from point of collection, eggs from large commercial producers be kept no warmer than 45 degrees. However, in intact Grade AA eggs, the shells, albumin and series of membranes should be enough to keep bacteria from reaching the yolk naturally. Egg lovers prefer to buy eggs few and often, storing them at room temperature.

Dating reflects the date the eggs were packed. Eggs sold in food stores will have been washed, dried, “candled” (held against light to inspect for cracks and blood spots), sized, packed and refrigerated.

Freshness counts. While usually safe to eat, old eggs will have lost some water to evaporation and won’t perform as well in the kitchen. Fresh eggs will feel heavy in the hand, and they are when cracked, the yolk will stand up pert in the pan.

Blood spots are not from fertilization but from a tear in the hen’s oviduct during egg formation. It is a harmless defect usually but not always caught in candling.


Spinach and Onion Tart

This spinach and onion tart contains 2 key shortcuts: the crust and chopped spinach are both from the freezer. Add eggs, onions, dried thyme, milk and cheese, all things I usually have on hand, and you've got an elegant dinner for 2 with plenty of leftovers for a quick, straight-from-the-fridge breakfast (this is delicious cold). It's almost a quiche, but the ratio of vegetables to eggs is high the eggs are just holding everything else together.

First, I heated my oven to 350F. I started with a thoroughly thawed prepared pie crust. The original recipe, from the New York Times' Well blog, calls for making your own crust, but I like shortcuts. Mine cracked a bit when I unrolled it, but I ran over it a few times with the rolling pin and that sealed them up. I flopped my crust into a removable-bottom 9-inch tart pan and folded the edges of the crust in, to make a double thickness of crust along the outer edge of the tart. I put that in the fridge while I prepared the rest of the ingredients.

I heated some olive oil in a medium skillet, then added 1/4 cup minced red onion. I cooked that for a few minutes to soften, then added 1/2 big bag frozen chopped spinach (about 1 1/2 cups), a few pinches of salt, a couple grinds of black pepper and 1/2 teaspoon dried thyme. Cooked that to thaw the spinach and evaporate most of the moisture. Then I set it aside to cool while I mixed the custard.

In a medium bowl, I mixed 4 eggs, 3/4 cup milk, 3/4 cup mixed grated cheese (I had Parmesan, mozzarella and asiago) and 1/2 teaspoon salt. Mixed in the spinach mixture, poured it into my chilled tart crust and baked at 350F for 45 minutes, until the middle is no longer wet. Let it cool for at least 15 minutes before slicing.

My daughter nibbled on a bit of this, but my son wouldn't touch it. Todd and I really enjoyed it, though. It was even nicer to have it all sliced up in the fridge for quick breakfast that included some vegetables and a little bit of protein. The crust was tender, the filling firm and so full of spinach, cheese and onions that I wasn't really aware of the eggs. (Not that eggs are a bad thing this was just different.)


Equipment


Spinach tart (a.k.a. spinach pie!)

As you may know, pie is one of my very favorite foods (you read all about that in this pie crust post), and this savory pie is no exception. Fresh ricotta lends creaminess, feta gives the tart a salty kick, dried currants (or raisins) lend a touch of sweetness and a dash of cinnamon provides warmth. It’s the ultimate combination of flavors.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, chopped
  • 2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 (8 ounce) package baby spinach, coarsely chopped
  • salt and ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • 1 sheet frozen puff pastry, thawed

Heat oil over medium heat in a large saute pan. Add leeks, mushrooms, and onion cook, stirring occasionally, until wilted, about 5 minutes. Add garlic and cook and stir for 1 minute. Add spinach and cook until wilted and tender, about 2 minutes. Remove from heat, taste, and season with salt and pepper as needed. Let cool, about 10 minutes.

Meanwhile, whisk ricotta cheese, eggs, and basil together in a large bowl. Fold into the cooled vegetable mixture.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll pastry dough out into a 12-inch square on a lightly floured surface. Transfer dough to the prepared baking sheet. Spoon filling into the center of the square, leaving a 2-inch border of pastry. Lift pastry edges and fold over the filling, creasing dough as needed and leaving filling exposed in the middle.

Bake tart in the preheated oven until pastry is golden brown, about 45 minutes. Remove from the oven and let rest for 10 minutes before cutting and serving.


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 tablespoon ground flax seeds
  • ½ tablespoon poppy seeds (Optional)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ cup water, or as needed
  • ½ bunch fresh spinach
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 (9 ounce) package mushrooms, sliced
  • ¾ cup sour cream
  • ⅓ cup crumbled feta cheese
  • 1 egg
  • ½ tablespoon dried marjoram
  • ½ teaspoon salt
  • ground black pepper to taste

Preheat the oven to 375 degrees F (190 degrees C).

Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.

Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.

Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.

Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled squeeze out all water and chop.

Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.


Spinach and Feta Puff Pastry Breakfast Tart Recipe

Spinach and Feta Puff Pastry Breakfast Tart Recipe – In just a few minutes of prep time, you can have this ridiculously easy, yet incredibly flavorful golden puff pastry topped with spinach, feta, and eggs. Perfect for breakfast, brunch, or even as an appetizer.

If there was ever a time to face plant into food, this would be IT!

Hello Hello! What is going awn, friends? How are you? Getting sick and tired of all the presidential campaigns, as I am? ‘Cause I’m, like, hating it. I am a news junkie and have A news channel on at all times, but girrrrl. This ongoing bashing of people, that is bashing of the candidates, is quite honestly getting out of hand. I mean, I like a bit of juicy gossip, too, but damn. These guys go too far.

Also? I just did my taxes and, uhm, as a small business owner, I feel like the government took waaaaaaaaaaaay too much from me. :-/ I was cursing up and down, worse than a truck driver. Forgive me, Lord.

Anyhew. Raise your hand if you feel the same? Thanks!

But, in normal life stuff, I made us Spinach and Feta Puff Pastry Breakfast Tarts and they are da bomb diggidy!

Working off of my Roasted Berries Tart, I felt a need to make a savory version because I was craving my forever favorite combo of spinach and feta.

Way back in the day, like we are talking third grade, I had certain snacks that I’d eat after school ajvar (roasted red pepper relish) on toast, or spinach and feta pie (zelnik). It’s how we roll.

For the reason that I can’t make a darn perfect Zelnik if my life truly depended on it, I always come up with a detour: Chicken Florentine Phyllo Pie & Butternut Squash and Spinach Pie. Thank goodness for those store-bought phyllo sheets.

As I was saying. In trying to avoid rolling out that zelnik, these puff pastry tarts came to life and we loved them. They are super fun for a Mother’s Day Brunch or a fancier breakfast, but might not be 100% practical if you have a crazy busy weekday morning. You can also throw this together on a weeknight and eat it with a side of plain yogurt – complete and utter comfort food.

Soooooo, if you were looking for something different, fun, and suuuuuper delicious, you have found it. Hit “print”, pick up those 5 ingredients and get to cookin’.

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Spinach & Ricotta Cheese Savory Tart

Looking through my refrigerator the other day, I saw we were overflowing with eggs and spinach so I knew I had to create something to use them up. Our three chickens are laying three eggs daily, and although that may not seem like a lot of eggs, unless I use them each and every day I find I quickly have an egg surplus. We also have a friend who has an organic garden nearby and he has been bringing us bags full of fresh spinach every couple of days. Although I do love spinach, I have so far sautéed it, used it in a soup, a pasta, and a frittata. I even steamed a huge bag full and divided it up into packages for my freezer, but I still had some spinach that I needed to use up quickly. I also had a container of sheep’s milk ricotta cheese I had picked up at the market that morning, so I decided a nice savory tart was in order. When I am in a rush, I like to skip the step of making a pastry crust and I simply oil my baking dish and sprinkle it with bread crumbs like I did in this recipe, which works out great in place of the traditional pastry. I flavored my torta with some sautéed onions, pancetta, and some grated pecorino cheese and ended up with a nice savory tart that could be enjoyed at breakfast, or lunch.

To sauté my spinach, I simply blanch it briefly in boiling water, then press very well to drain it. I then add a tablespoon or two of olive oil to a frying pan with 1 minced garlic clove, salt, pepper, and a pinch or red pepper flakes. I cook the spinach in this mixture for a minute or two until the spinach is well seasoned and has absorbed all the oil. I then serve my spinach or use it in recipes such as this one. To drain your ricotta, simply place it in a sieve over a bowl in the refrigerator for 30 minutes to an hour to remove any excess liquid. My photos may look very golden yellow in color but that is simply because the yolks of Italian eggs are more orange in color than North American eggs.