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How to Make a Rustic Spinach and Goat Cheese Tart

This Rustic Spinach and Goat Cheese Tart is a perfect balance of flavors and textures. The crisp, golden pastry cradles a luscious filling of sautéed spinach and creamy goat cheese, creating a dish that's both elegant and comforting. It's ideal for a leisurely brunch, light lunch, or as an impressive appetizer for dinner parties.

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Recipe Details

Prep Time

20 minutes

Cook Time

30 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

This Spinach and Goat Cheese Tart is a delightful savory pastry that combines the earthy flavors of spinach with the tangy creaminess of goat cheese, all nestled in a buttery, flaky crust.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz fresh spinach, roughly chopped
  • 4 oz goat cheese, crumbled
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.

  3. Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

  4. In a bowl, whisk together 2 eggs, heavy cream, salt, pepper, and nutmeg.

  5. Roll out the puff pastry on a lightly floured surface into a 12-inch square. Transfer to the prepared baking sheet.

  6. Spread the cooled spinach mixture over the pastry, leaving a 1-inch border around the edges.

  7. Sprinkle crumbled goat cheese over the spinach.

  8. Pour the egg mixture evenly over the spinach and cheese.

  9. Fold the edges of the pastry over the filling, creating a rustic border.

  10. In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the pastry edges with the egg wash.

  11. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.

  12. Let cool for 5-10 minutes before slicing and serving.

Chef's Notes

  • For a deeper flavor, try using a mix of spinach and Swiss chard.
  • You can substitute feta cheese for goat cheese if preferred.
  • Add a handful of toasted pine nuts or walnuts for extra crunch.
  • The tart can be made ahead and reheated in a 350°F oven for 10-15 minutes.
  • Leftover tart will keep in the refrigerator for up to 3 days.

Nutritional Info

Per serving (1/6 of tart): Approximately 320 calories, 12g protein, 22g fat, 18g carbohydrates. This tart is a good source of vitamin A, calcium, and iron from the spinach and goat cheese.

Serving Suggestions

Serve this tart warm or at room temperature with a crisp green salad dressed with a light vinaigrette. For a complete meal, pair with a chilled glass of Sauvignon Blanc or a light-bodied Pinot Noir. To present, sprinkle with some fresh herbs like thyme or chives just before serving for a pop of color and added flavor.