Best Spinach And Bacon Tart Recipes

ONION, BACON AND SPINACH TART image

Number Of Ingredients 10

1 refrigerated rolled piecrust (from a 15-ounce package)
4 slices bacon, cut crosswise into 1/4-inch slices
6 cups baby spinach
1 1/2 pounds yellow onions (about 4), halved and cut crosswise into 1/4-inch slices (6 cups)
3/4 teaspoon salt
1/4 teaspoon dried thyme
3 eggs
3/4 cup half-and-half
1/4 teaspoon black pepper
1/4 cup shredded Gruyere cheese

Steps:

1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling. 2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate. 3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes. 4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes. 5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.

Spinach and Bacon Tart image

Provided by Joanne DiPalo @WineladyCooks

Number Of Ingredients 7

1 - egg, beaten
8 slice(s) bacon, cooked & crumbled
3 cup(s) baby spinach (fresh)
1/2 cup(s) shredded gruyere cheese (you can also use feta cheese or goat cheese)
2 tablespoon(s) parmigiano-reggiano, grated
1 package(s) 1 puff pastry sheet, thawed
1 pinch(es) nutmeg

Steps:

For complete details to make this recipe got to Winelady Cooks sometimes it's easier to understand the recipe when reading the blog post. Cook the bacon and drain on paper towels. Chop into bite size pieces. Heat oven to 350 degrees.
Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
Add the Gruyere cheese (or the cheese you prefer), then add the grated Parmigiano-Reggiano on top (this cheese can be optional if using feta or goat cheese).
Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown - approx. 15 minutes based on individual oven temps.
Cut into squares and serve, either hot or room temperature.