Paul Mccartney'S Spinach Tart Recipe

Name: Paul Mccartney'S Spinach Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 in. tart pan lined with pie dough; 9 ounces Baby Spinach; 4 tablespoons butter; 1 onion, finely chopped; 2 cups grated cheddar cheese; 2 whole eggs, plus 2 egg yolks; 2/3 cup fat-free half-and-half; 1 teaspoon Dijon mustard; salt; fresh ground black pepper

Servings: persons

9 in. tart pan lined with pie dough
9 ounces Baby Spinach
4 tablespoons butter
1 onion, finely chopped
2 cups grated cheddar cheese
2 whole eggs, plus 2 egg yolks
2/3 cup fat-free half-and-half
1 teaspoon Dijon mustard
salt
fresh ground black pepper

1
Preheat oven to 400.
2
Place lined tart pan in oven, bake for 10-15 minutes.
3
Gently cook spinach with half the butter, until wilted. Drain and chop finely.
4
Heat rest of butter and cook onions until soft.
5
Spread spinach and onion over bottom of pie crust.
6
In processor or blender blend eggs, yolks, cream, mustard and seasonings.
7
Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
8
Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
9
Serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 in. tart pan lined with pie dough, 9 ounces Baby Spinach, 4 tablespoons butter, 1 onion, finely chopped, and more.

Yes, Paul Mccartney'S Spinach Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paul Mccartney'S Spinach Tart

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