If you're looking for an elegant yet easy-to-make dish, this Savory Spinach Tart with Herb Crust might just be your new favorite. With its flaky, herb-infused crust and creamy spinach filling, it’s perfect for brunch, lunch, or a light dinner. Let’s dive in and create something delicious!
The crust begins with all-purpose flour, providing the base for our tart. A bit of salt enhances the flavor, while unsalted butter, chilled and diced, gives the crust its flaky texture. We bring it all together with cold water. Adding fresh thyme and rosemary gives the crust a delightful herbal aroma.
Moving on to the filling, a splash of olive oil helps sauté the onion and garlic, adding depth and sweetness to the mix. Fresh spinach is the star, providing vibrant color and nutrients. The creamy base is a blend of ricotta cheese and Parmesan cheese, adding richness. Eggs bind everything together, and a dash of nutmeg, along with salt and pepper, rounds out the flavors.
This savory tart pairs beautifully with a simple arugula salad dressed in lemon juice and olive oil. For a heartier meal, serve it alongside roasted vegetables or a bowl of soup. A chilled glass of white wine or iced tea complements the flavors nicely.
First, in a large bowl, whisk together the flour, salt, thyme, and rosemary. These herbs will infuse your crust with a wonderful aroma. Add the diced butter into the mix, and use your fingers or a pastry cutter to work it until the mixture resembles coarse crumbs. Slowly stir in the cold water, a little at a time, until you can form the dough into a ball. Wrap it up in plastic wrap and let it rest in the fridge for at least 30 minutes. This resting time is crucial for a tender crust.
While the dough is chilling, preheat your oven to 375°F (190°C). In a skillet over medium heat, warm the olive oil, then sauté the chopped onion and garlic until they’re soft and translucent. Add in the spinach and cook until it wilts down, then set aside to cool slightly.
In a separate bowl, mix together the ricotta, Parmesan, eggs, nutmeg, salt, and pepper. Stir in the cooled spinach mixture, making sure everything is well combined.
Once your dough is ready, roll it out on a floured surface until it’s large enough to fit your tart pan. Press the dough into the pan, trimming any excess. Pour the spinach and cheese mixture into the crust, spreading it out evenly. Pop it in the oven and bake for 35–40 minutes, or until the filling has set and the crust is a lovely golden brown. Let it cool slightly before serving.
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