Best Rustic Spinach Tart Recipes

Very Rustic Spinach and Feta Tart image

Provided by Zurie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

7 ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
7 ounces feta cheese (200 g, blotted dry if in brine)
1/2 cup green onion, chopped (125 ml, spring onion, or shallots)
1/2 cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
4 eggs, largest size
1 teaspoon Tabasco sauce (5 ml, or use any hot sauce)
1/2 teaspoon nutmeg, ground (optional)

Steps:

Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.
Grease a normal-sized pie tin or tart plate with butter.
In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!
Crumble the feta cheese over the leaves and add the chopped green/spring onions.
In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.
Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.
Stir this whole funny mess together.
Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.
Can wait in a warming oven.
NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.

Nutrition Facts : Calories 219.2, Fat 18.1, SaturatedFat 10.9, Cholesterol 182.4, Sodium 479.3, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 10.7

RUSTIC SPINACH TART image

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 cloves garlic, minced
1 10-ounce box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1 teaspoon kosher salt 1 teaspoon black pepper
2 ready-made piecrusts (such as Pillsbury)
1 cup low-fat cottage cheese
10 to 12 button mushrooms, thinly sliced
1 12-ounce jar roasted red peppers, drained and chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/4 cup grated Parmesan
1 egg, lightly beaten

Steps:

Preheat oven to 400Â°F. Place the olive oil in a medium skillet and place over medium heat. Add the garlic. Cook and stir 1 minute, until fragrant. Add the spinach and sautÃ© gently for 2 minutes. Remove from heat and season with the salt and pepper; set aside. Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Layer the cottage cheese, mushrooms, and peppers over the spinach. Sprinkle with the thyme and Parmesan. Brush half the egg around the crust's 1-inch border. Place the second crust on top and crimp the edges to seal. Brush evenly with the remaining egg. Cut slits in the top crust to allow steam to escape. Bake 35 minutes or until golden. Cool on a rack for 5 minutes before serving. Serve warm or at room temperature.