The easiest tart that you’ll ever make! Yes tart not quiche. Adding the cheese into the pan with the spinach changes the taste of the tart! I love this tart and each time I make it I always add "grated cheese". Same old same old so this time I decided to change just one thing and it changed everything!
This spinach and cheese tart is a savory slice of comfort with hot melting cheese and crunchy pastry that's very difficult to resist. I'm very happy to be sharing this puff pastry tart and to show you how easy it is to make using what you have.
I love the ease of making and eating a tart. Add your favorite filling ingredients which is more a case of what you have in the fridge. Its always those pieces of veggies and cheese that you can use.
This weekend some old friends - no pun intended for all of us since we're all old 🙂 Point is old and gorgeous! They left us with a block of cheese quite literally larger than shown in some of these images. What do I do after letting it dry overnight? Make a cheese tart which was a last minute thought since I had baby spinach to finish. It was one of those 'add this and that' to the pan and before you know it you have a spinach and cheese tart. With such a few ingredients!
It's not every day that you will feel like making fresh from scratch pastry. I love the touch and feel of making my own Homemade Pie Crust but its not always convenient for a number of reasons called life 🙂 Meanwhile let's make use of a buttered puff pastry for the crust.
How To Make This Spinach and Cheese Tart
This tart is another forgiving recipe and with only 2 easy steps needed there's hardly a chance you can mess it up.
Puff Pastry: Make sure that your puff pastry is at room temperature but not warm and limp. Once you remove it from the freezer to thaw, it should take about 40 minutes before you can use it. Any pastry sheets that you're not using leave them in the fridge between the packaging so they don't dry out.
Rolling the pastry: Use a rolling pin and roll the pastry out one side at a time until you've made it larger. Place the pastry into the tart tin and gently press it up against the sides of the tin. If the one or two sides are short roll those sides out again.
Store in the fridge: While you get started on the filling leave the pie pastry uncovered in the fridge.
How To Make The Filling
See the full recipe card below.
The filling consists of the onion and garlic which is cooked on low heat so that we can get a nice caramelization before the spinach and cheese is added to the pan to melt.
A complete twist by adding the cheese ungrated to the spinach to melt in with the garlic and onion!
Shallots: Feel free to use any onion with a milder taste like shallots. Red onion is also great simply leave it in ice water for 10 minutes to alleviate the burning taste.
Olive oil: Flavor and aroma.
Garlic cloves: I used 2 to 3 small garlic cloves chopped. Feel free to add more / use less.
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Spinach: Preference being baby spinach for it's delicate leaves and that it cooks in no time.
Cheese: Gorgonzola blue cheese and our gifted Swiss cheese were used here but there are a range of cheese profiles that you could use. From feta, cheddar, all types of blue cheese, Parmesan and more. And the best way to do this is to get some of the cheese in the pan to melt giving you less grating! Plus it melts into all the ingredients adding unbelievable flavor as opposed to grated on top or just in the cream!
Eggs: To help bind it all together
Cream: To add the creamy richness that we expect from a tart.
That's all there is to it before you pour it all into the tart. All in one pan and then poured into the crust now thats easy!
Bake 190 degrees Celsius for 25 minutes or until golden brown all over.
Serving Suggestions
This tart is fantastic on it's own as a midday treat but you can also serve it with a light salad. I think the idea of a tart depends on the mood and time of day. You may want a slice for breakfast with nothing else but tea/coffee. You may want it for lunch or dinner and add a couple more small sides for choice. A few additions to the table could be bread, light salad, 2 or 3 different cheeses, black pepper, basil pesto, sour cream etc.
Recommended Brunch Style Recipes
Spinach and Cheese Tart
Ingredients
- 1 sheet puff pastry or homemade pie crust
- 2 cups packed Baby spinach
- 1 ½ Shallots
- 3 Garlic cloves finely chopped
- ½ cup Yellow Swiss cheese or any other cheese you prefer
- ¼ cup or less Gorgonzola Blue Cheese free to use another
- ¼ cup cream
- chives
- fresh black pepper
Instructions
Pastry Crust
- 1 x Pie Crust Recipe OR;Remove puff pastry from the fridge and allow to thaw just until you can roll it don't wait until its too soft. On a lightly floured surface, roll the pastry out using a rolling pin. Roll outward, one side at a time making it large enough to fit the base of the pan.
- Gently lay the pastry into the pan and press it up against the sides. Work Gently not tearing the pastry. Leave it in the fridge while you make the filling.
- Preheat the oven to 190°C / 374 °C
- On medium heat, in a non stick pan heat the oil and add the onions. Cook for 5 to 7 minutes or until golden brown and caramelized.
- Add the chopped garlic and cook for a minute then add the baby spinach. Once the spinach starts to wilt just a little, add half of both the cheese types to melt.
- Add the cream, combine and add fresh black pepper (taste for salt as there was none added to this recipe because of the salted cheese).
- Remove the pastry crust from the fridge, pour in the filling and the remaining cheese.
- Bake for 20 minutes or until a nice golden brown.
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