Spinach and Onion Tart – a delicious recipe with shortcrust pastry, olive oil, onions, baby spinach, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PRESS pastry into the base of a lightly greased 33cm x 9 cm rectangular fluted tart pan with removable base.
2
Pastry will need to overlap slightly and be trimmed to fit.
3
Prick well with a fork and bake in a hot oven 200C for 8-10 minutes or until lightly golden.
4
Allow to cool.
5
HEAT the oil in a large frypan.
6
Add onion and cook for 15 minutes over moderately low heat until lightly golden.
7
Stir in spinach and cook a further 1-2 minutes until spinach has just wilted.
8
IN a large bowl whisk together the eggs, cream, seasonings and half the cheese.
9
Stir through the onion mixture then pour into pastry case.
10
Sprinkle over remaining cheese and pine nuts and bake in a moderately slow oven 160 for 30 minutes until set.
11
Remove from the pan and serve warm or cool.
400
kcal
Calories
32
g
Fat
11
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sheets frozen shortcrust pastry, thawed, 2 teaspoons olive oil, 3 onions, sliced, 150g baby spinach, and more.
Yes, Spinach and Onion 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.
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