How to Make a Rustic Spinach and Goat Cheese Tart with Herb Crust

Simple Summary

This elegant Spinach and Goat Cheese Tart combines flaky pastry with a creamy, tangy filling for a delightful appetizer or light meal. It's perfect for brunch, lunch, or as a sophisticated starter for dinner parties.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes (plus chilling time)
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, roughly chopped
• 8 oz goat cheese, crumbled
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper
• Pinch of nutmeg

Instructions

1. In a food processor, pulse flour, salt, thyme, and rosemary until combined. Add cold butter and pulse until mixture resembles coarse crumbs.

2. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

3. Preheat oven to 375°F (190°C).

4. Roll out dough on a floured surface and transfer to a 9-inch tart pan. Trim edges and prick bottom with a fork. Freeze for 15 minutes.

5. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 5 minutes until lightly golden.

6. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until softened. Add garlic and cook for 1 minute.

7. Add spinach and cook until wilted and excess moisture has evaporated, about 5 minutes. Remove from heat and let cool slightly.

8. In a bowl, whisk together eggs, cream, pepper, and nutmeg.

9. Spread spinach mixture over the pre-baked crust. Sprinkle crumbled goat cheese evenly over spinach.

10. Pour egg mixture over the filling, ensuring even distribution.

11. Bake for 25-30 minutes, or until filling is set and top is lightly golden.

12. Let cool for 10 minutes before removing from tart pan and serving.

Chef's Notes

• For a shortcut, you can use store-bought pie crust instead of making your own.
• To make this tart gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Leftover tart can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes before serving.
• Try experimenting with different herbs in the crust, such as basil or oregano, for varied flavor profiles.

Nutritional Info

Per serving (based on 8 servings): Approximately 320 calories, 14g protein, 22g fat (13g saturated), 20g carbohydrates, 2g fiber. This tart is a good source of calcium from the goat cheese and vitamins A and K from the spinach.

Serving Suggestions

Serve this tart warm or at room temperature as a main course for lunch or a light dinner, paired with a crisp green salad dressed with a light vinaigrette. For an elegant appetizer, cut into small squares and serve on a platter garnished with fresh herbs. A chilled glass of Sauvignon Blanc or a light Pinot Noir complements the flavors beautifully. For a complete brunch spread, serve alongside fresh fruit and a selection of pastries.