This easy to make spinach tart has become one of my family’s favourites. Everyone can make it, including beginners in baking. To make the spinach tart quickly, I’m using ready puff pastry. The amount of filling ingredients can be easily adjusted depending on your taste and availability of products.
Ingredients
- 260 g (9 oz) puff pastry sheet
- 400 g (2 cups) defrosted spinach
- 3 eggs
- 200 g (1 cup) cottage cheese or ricotta
- 20 g (1/4 cup) shredded parmesan cheese or other hard cheese
- 125 g (1 cup) smoked bacon, cut in small cubes
- 1 medium size onion, cut in cubes or slices
- 80 g (0.9 cup) shredded cheese (I am using Emmental and Gouda)
- 1/3 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment
- I am using a tart form 28 x 3 cm (11 inches) with removable bottom.
Directions
- Insert parchment paper in the tart form to cover its bottom and grease the parchment paper and sides of the tart form with oil or butter.
- Insert puff pastry in the tart form. Fold inwards any leftover puff pastry edges.
- Punch the dough with a fork in several places and put in the fridge while preparing the filling.
- Set the oven to heat to 180° C or 400° F.
- Fry the smoked bacon in a pan for a few minutes. Add to it the chopped onion and fry till the onion is somewhat transparent.
- Break the eggs in a bigger bowl and whisk them with a fork.
- Add to the eggs salt, black pepper and nutmeg.
- Add and mix in the cottage cheese.
- And add also the defrosted spinach. To defrost the spinach I put it in a sieve, so that some of the liquid drains.
- Mix in the shredded hard cheese.
- When the bacon/onion mix is ready, add it in the bowl to the rest of the filling.
- Put the filling in the prepared tart form and bake for about 25 – 30 minutes till the filling looks cooked/set.
- Spread on top the shredded cheese and bake for a few more minutes till the cheese melts. If you like more baked cheese, put the cheese on top a little earlier.
- Remove from the oven and enjoy!