My Favorite Savory Tart
Let’s talk about my Savory Spinach Tart. I call it a tart, but you can call it a quiche. It’s a cozy meal in a pie crust. It has a rich, cheesy filling with bits of green spinach. Doesn’t that sound lovely for a weekend lunch?
I learned this recipe from my friend Margie years ago. She brought one over when my cat, Whiskers, ran up a tree. We ate slices while waiting for him to come down. I still laugh at that. The tart was so good, it made a silly day better. That’s why this matters. Good food turns ordinary moments into little memories.
The Secret to a Flaky Crust
The crust is the most important part. You want it to be tender and flaky. The trick is cold butter and cold hands. Work the dough gently. If you handle it too much, it gets tough.
Here’s a fun fact for you. You can use ice water or vodka in the dough! The vodka makes it extra flaky. It bakes off, so you won’t taste it. Have you ever tried making a pie crust from scratch? It’s easier than you think. Tell me if you give it a go.
Putting It All Together
First, you bake the empty crust for a bit. This is called blind baking. It stops the bottom from getting soggy. No one wants a soggy bottom! Use pie weights or dried beans to hold the shape.
Then, you mix the filling. Eggs, cream, and two kinds of cheese. Sharp cheddar and salty Parmesan. You cook the spinach just until it wilts. Then mix it all in one bowl. The smell is amazing. It already tastes good before it even bakes.
The Waiting Game
This is the hardest part. You must let the tart cool. I know it’s tempting to cut it right away. But if you wait, it sets up perfectly. The slices will be neat and beautiful.
I let mine cool for hours, sometimes overnight. This is another “why this matters” moment. Patience makes the food taste even better. Do you find it hard to wait for baked goods to cool? I always do!
Your Turn to Make Memories
This tart is wonderful warm, cold, or at room temperature. It’s perfect for a picnic or a simple dinner. You can eat it for days. The flavors get even friendlier.
I love hearing your stories. What’s your favorite thing to bake with someone you love? Share your story with me. Food is about sharing, after all. Now, go make a memory in your kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose flour | 1 1/2 cups | spooned and leveled; for the crust |
| Table salt | 1/2 tsp. | for the crust |
| Granulated sugar | 1 Tbsp. | for the crust |
| Unsalted butter | 1/2 Cup | cold, cut into cubes; for the crust |
| Ice cold water or ice cold vodka | ~3 Tbsp. | for the crust |
| Large eggs | 4 | for the filling |
| Heavy cream | 1 1/2 cups | for the filling |
| Extra sharp white cheddar | 2 cups | shredded, divided; for the filling |
| Parmesan | 1/2 cup | grated; for the filling |
| Pepper | 1/2 tsp. | for the filling |
| Spinach | 5 oz. | sautéed; for the filling |
My Cozy Spinach Tart
Hello, dear! Let’s make my savory spinach tart. It’s like a warm, cheesy hug. I learned this from my friend Margie years ago. We would bake and talk for hours. Doesn’t that smell amazing? Making the crust is the first step. It feels wonderful with your hands. Just like playing with cool, soft clay.
Step 1: First, make your crust dough. Pulse flour, salt, and sugar in a food processor. Add cold butter cubes and pulse again. You want little butter bits everywhere. This makes the crust flaky. (Hard-learned tip: Keep everything cold for the best crust!).
Step 2: Now, stream in your ice water. Three tablespoons is usually perfect. The dough will look shaggy and rough. Dump it onto a floured surface. Gently fold and press it together. Don’t work it too much, dear. I still laugh at my first tough crust.
Step 3: Wrap the dough and chill it. This rest is very important. Later, roll it into a big circle. Carefully lift it into your pie pan. Tuck and pinch the edges to make them pretty. I like a simple pinched design. It reminds me of my mother’s pies.
Step 4: Chill the shaped dough again. Then, bake it with pie weights. Use dried beans if you don’t have weights. This stops the crust from puffing up. Later, you prick it with a fork. Let it cool while you make the filling. Why do we chill the dough twice? Share below!
Step 5: Cook your spinach in a pan. It wilts down so much! Whisk eggs, cream, cheeses, and pepper. Then stir in your cooled spinach. This mixture is so rich and green. It always makes me think of spring gardens.
Step 6: Sprinkle cheese in the crust. Pour your filling right on top. Add the last bit of cheese. Bake until it’s just a little jiggly. Let it cool completely before you slice. Waiting is the hardest part, I know.
Cook Time: About 1 hour 15 minutes
Total Time: About 3 hours (with chilling)
Yield: 6-8 slices
Category: Lunch, Brunch
Three Tasty Twists
This tart is wonderful as written. But you can play with it, too! Here are three fun ideas. They make it feel new again. Cooking should always be a little fun.
Sun-Dried Tomato & Feta: Swap the cheddar for tangy feta. Add chopped sun-dried tomatoes. It’s a sunny, Mediterranean flavor.
Bacon & Mushroom: Add crispy cooked bacon bits. Sauté some mushrooms with the spinach. So hearty and delicious.
Everything Bagel: Before baking, sprinkle the top. Use everything bagel seasoning. It gives a wonderful crunch and flavor.
Which one would you try first? Comment below!
Serving It Up Right
This tart is perfect for a lazy weekend. I love it with a simple salad. A mix of crisp greens with a lemony dressing is perfect. Some fresh fruit on the side is nice, too. It makes the meal feel special and light.
For a drink, I have two favorites. A glass of chilled apple cider is lovely. For the grown-ups, a crisp white wine pairs beautifully. It cuts through the rich cheese so well. Which would you choose tonight?
Keeping Your Tart Tasty Later
Let’s talk about keeping your tart delicious for days. Once cooled, wrap it tightly. It will be happy in the fridge for about four days. You can also freeze it for up to three months. Just thaw it in the fridge overnight.
To reheat, warm slices in a 300-degree oven. This keeps the crust crisp. I once microwaved a slice. It turned the lovely crust soft and sad. The oven is always better.
This matters because good food shouldn’t be wasted. Making two tarts saves you a future busy night. It is a gift to your future self. Have you ever tried storing it this way? Share below!
Fixing Common Tart Troubles
We all have little kitchen mishaps. Here are three common ones. First, a soggy bottom crust. Always pre-bake your crust with weights. This creates a strong shield against the wet filling.
Second, the filling might crack. This happens if you over-bake it. The center should still have a tiny jiggle when it comes out. I remember when my first quiche looked like a dried-up lake. I baked it too long.
Third, the spinach can make everything watery. You must cook it down first. Squeeze out all the extra liquid with your hands. Getting these steps right builds your cooking confidence. It also makes every bite taste perfect. Which of these problems have you run into before?
Your Tart Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend for the crust. It works just fine.
Q: How far ahead can I make it? A: The crust can chill for two days. The whole tart is best made a day before serving.
Q: What can I swap for the cheeses? A: Try Gruyère or regular cheddar. Use what you love and have on hand.
Q: Can I make a smaller version? A: Absolutely. Just halve all the ingredients. Use a smaller pie dish.
Q: Any optional tips? A: A pinch of nutmeg in the filling is lovely. Fun fact: This is a classic French trick for spinach dishes. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making this savory tart. It is full of good, simple flavors. Cooking is about sharing and creating memories. I would love to see your creation.
Please share a photo of your beautiful work. Have you tried this recipe? Tag us on Pinterest! Your pictures make my whole day. Thank you for cooking with me today.
Happy cooking!
—Emma Caldwell.
Savory Spinach Tart: Savory Spinach Tart Recipe
Description
Flaky, golden crust filled with creamy spinach and cheese. This easy savory tart is perfect for brunch, lunch, or a stunning appetizer. Ready in under an hour!
Ingredients
=== For the crust ===
=== For the filling ===
Instructions
- If you are making the crust from scratch, you will make that first. If using a pre-made pie crust, jump below to step 7.
- Make the crust:add the flour, salt and sugar into a food processor and pulse a couple of times.
- Add the butter and pulse again until you have little butter pieces throughout.
- Slowly stream the ice cold water or vodka with the food processor on just until dough is moistened, you dont want to add too much. 3 Tbsp should be plenty to make a shaggy dough.
- Dump this mixture onto a lightly floured large cutting board or surface and work in butter with your fingers. Fold and form the dough gently. Knead dough until somewhat smooth. Don’t over work the dough, you won’t get flakey pie crust that way. 🙂 Wrap the dough in plastic wrap and chill in the fridge for at least 45 minutes or up to 2 days.
- Once chilled, roll out the dough on a lightly floured surface using a rolling pin to a 14″ round.
- Transfer the dough to a 9″ metal or ceramic pie pan/pie plate (not glass). Trim away any overhang and reserve any scraps for patching. You can fold the edges of the pie crust under and pinch the edge to make the crust edge and thicker even and so it stands up.
- Decorate the pie crust edge, I like the fluted look with the thumb and index finger of one hand, pinch the edge of the crust. Press down between the two fingers with the index finger of the other hand.
- Chill the dough in the fridge for 30 minutes.Then, line the dough with 2 layers of overlapping parchment paper and fill with pie weights, pressing them all the way to the sides so the dough doesn’t shrink down. You will need 2 set of pie weights. Or if you don’t have pie weights you can always use dried beans. Bake in the oven at350°F for 20 minutes.Remove from oven and remove pie weights and parchment paper. Before putting back in the oven without the weights, prick the bottom crust with a fork all over to prevent it from puffing up and bake for an additional ~10 minutesjust until crust begins to brown. Let this cool while you make the filling.
- Sauté the spinach in a frying pan on the stove over medium heat until cooked down. Set aside to cool.
- Whisk together the eggs, 1 1/2 cups white cheddar, Parmesan, heavy cream, and pepper. Then add in spinach and mix again.
- Sprinkle 1/4 cup cheese down onto the crust, followed by the filling and then top with the remaining white cheddar.
- Bake for 40-45 minutes at 350°For until the edges are set but it still jiggles just a little in the center of the quiche.
- Cool the quiche for at least 20 minutes, but I always let it rest for a few hours or overnight in the refrigerator to let it set up completely. It’s too delicate and fragile right out of the oven to slice into it right away. Ideally you want the quiche to cool in the pan before serving! Enjoy cold, room temperature or warmed.
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