Family Treats Savory Spinach Tart
Recipe Overview
The Family Treats Savory Spinach Tart is a delightful dish that brings together tender spinach, creamy cheese, and a flaky crust, making it a perfect centerpiece for family gatherings or brunches. Originating from French cuisine, this tart is often enjoyed on special occasions like Easter or as a light summer meal. Its unique combination of flavors—savory, slightly nutty, and mildly tangy—pairs beautifully with the buttery, crisp texture of the crust.
Prep and Cook Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Skill Level: Intermediate
Serving Information
This recipe yields 8 servings. It pairs wonderfully with a fresh side salad or a light vinaigrette. For extra flavor, serve with a dollop of Greek yogurt or a sprinkle of feta cheese on top.
Ingredients List
-
For the Tart Crust:
- 1 ½ cups (190 grams) all-purpose flour
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter, chilled and cubed
- 4 to 5 tablespoons ice water
- For the Filling:
- 4 cups fresh spinach, chopped (or 10 ounces frozen, thawed and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup (240 ml) heavy cream (or a non-dairy milk for a lighter option)
- 1 cup (100 grams) grated cheese (such as Gruyère or mozzarella)
- ½ teaspoon nutmeg
- Salt and pepper to taste
Substitutions
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- To make it vegan, replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) and use a plant-based cream and cheese.
Prepped Ingredients
- Chop the onion and mince the garlic before starting.
Equipment List
- 9-inch (23 cm) tart pan with removable bottom
- Mixing bowls (1 large for the crust and 1 for the filling)
- Rolling pin
- Skillet for sautéing
- Whisk
- Baking sheet
Step-by-Step Instructions
-
Prepare the Crust:
- In a mixing bowl, combine flour and salt. Add chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Sauté Vegetables:
- In a skillet over medium heat, add a splash of oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat.
-
Roll out the Dough:
- On a lightly floured surface, roll out the chilled dough to fit your tart pan. Place the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling.
-
Blind Bake the Crust:
- Place a sheet of parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden.
-
Prepare the Filling:
- In a large bowl, whisk together the eggs, cream, grated cheese, nutmeg, and season with salt and pepper. Stir in the sautéed spinach mixture.
-
Assemble the Tart:
- Pour the filling into the pre-baked tart crust and spread evenly.
-
Bake the Tart:
- Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
- Cool and Serve:
- Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
Technique Tips and Troubleshooting
- Blind Baking: This technique prevents a soggy crust. If the crust shrinks, it may be due to overworking the dough; keep it chilled and handle gently.
- Egg Mixture: Make sure not to overbeat the eggs to avoid a rubbery texture. Just whisk until combined.
- Spinach Alternatives: If fresh spinach isn’t available, you can use Swiss chard or kale.
Plating and Presentation
For an appealing presentation, slice the tart into wedges and serve on a white platter. Garnish with fresh herbs like dill or parsley for a pop of color. A drizzle of olive oil or balsamic reduction can add a sophisticated touch.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crispiness of the crust.
Variations and Customizations
- Add-Ins: Incorporate sun-dried tomatoes, artichokes, or olives for a Mediterranean twist.
- Cheese Alternatives: Swap the cheese for goat cheese or feta for a tangy flavor.
Notes on Ingredients and Equipment
- Fresh Ingredients: Fresh spinach will yield the best flavor, but frozen can work in a pinch if well-drained.
- Tart Pan: A tart pan with a removable bottom makes for easy serving. If unavailable, a regular pie dish can be used.
Final Touches and Personal Notes
This Savory Spinach Tart holds a special place in my heart as it was often made during family gatherings, bringing everyone together around the table. I encourage you to experiment with the filling and make it your own—after all, cooking is all about creativity!
FAQ
-
Can I make this tart ahead of time?
Yes, you can prepare the crust and filling a day in advance, then assemble and bake it the next day. -
What can I serve with the tart?
A simple green salad with a vinaigrette or roasted vegetables pairs wonderfully. -
Can I freeze the tart?
Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and foil; bake directly from frozen, adding extra time. -
How do I know when the filling is cooked through?
The filling should be set in the middle, and a knife inserted should come out clean. - Can I use other greens?
Absolutely! Kale or Swiss chard are great substitutes for spinach.
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