Savory Spinach Tart

This easy Tart really speaks Spinach.   I love the fact that you make the crust on the spot, no rolling or pre-baking involved, just push the dough into the mold, add the fillin, and bake.   

Pre- heat oven to 375

For the pastry

1 cup all purpose flour

1/4 teaspoon salt

1/4 cup vegetable oil -for a nice nutty flavor, use olive oil-or rice bran oil for a nice mild flavor

4 Tablespoons water

1/4 cup grated Parmesan or Cotija cheese for sprinkling on prepared crust.

For the filling:

1 pound fresh spinach, washed, stems removed, and chopped or, 10 ounce package frozen chopped spinach

2 ounces Chèvre Cheese, or Cream Cheese (room temperature)

4 large eggs

1 Tablespoon milk or water

1/4 teaspoon salt and a few grinds pepper

a pinch of nutmeg


1. Put flour salt and oil in mini food processor, and whiz until blended.  Add water 1 tablespoon at a time,  just until a loose dough is formed.  Set aside to rest.

2. Place spinach in a large shallow skillet, and cook just until wilted,  and the water water is out.  In a separate bowl, scramble the eggs with the milk or water, and seasonings.   Add the cheese and spinach, and stir gently to combine.

3. Butter a removable bottom tart baking pan, and pour in dough.  Push dough around surface, and up the sides to 1/4 inch high.  Sprinkle grated cheese on surface of crust.

4. Pour spinach mixture on top of cheese, place tart pan on cookie sheet, and bake 20 minutes, until set.

Bon appetit!