Spinach and Onion Tart Recipe

Name: Spinach and Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yeasted olive oil pastry (1/2 recipe); 1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed; 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; Salt and freshly ground pepper to taste; 1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme; 4 eggs; 3/4 cup low-fat milk; 2 ounces Gruyere cheese, grated (1/2 cup); 1 ounce freshly grated Parmesan (1/4 cup)

Servings: persons

1 yeasted olive oil pastry (1/2 recipe)
1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
4 eggs
3/4 cup low-fat milk
2 ounces Gruyere cheese, grated (1/2 cup)
1 ounce freshly grated Parmesan (1/4 cup)

1
Preheat the oven to 350 degrees.
2
Oil a 10-inch tart pan and line it with the pastry.
3
Keep it in the refrigerator while you prepare the filling.
4
Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted.
5
You will probably have to do this in batches.
6
I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert.
7
Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
8
Heat the olive oil over medium heat in a large, heavy skillet and add the onion.
9
Cook, stirring often, until it is tender and beginning to color, about 8 minutes.
10
Add the spinach, thyme and salt and pepper to taste, and stir together.
11
Remove from the heat.
12
Whisk the eggs in a large bowl.
13
Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk.
14
Stir in the onion and spinach mixture and the cheeses.
15
Scrape into the pastry-lined tart pan.
16
Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top.
17
Remove from the heat and allow to cool for at least 15 minutes before cutting.
18
Serve warm or room temperature.

561

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: 1 yeasted olive oil pastry (1/2 recipe), 1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed, 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 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.

Spinach and Onion Tart

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