Spinach and Onion Tart
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1yeasted olive oil pastry (½ recipe)
- 1½pounds fresh spinach, stemmed and washed in 2 changes of water, or ¾ pound baby spinach, rinsed
- 1tablespoon extra virgin olive oil
- 1medium onion, finely chopped
- Salt and freshly ground pepper to taste
- 1teaspoon fresh thyme leaves, coarsely chopped, or ½ teaspoon dried thyme
- 4eggs
- ¾cup low-fat milk
- 2ounces Gruyere cheese, grated (½ cup)
- 1ounce freshly grated Parmesan (¼ cup)
Nutritional analysis per serving (6 servings)
190 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Step 2
Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Step 3
Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Step 4
Whisk the eggs in a large bowl. Add salt to taste (I use about ½ teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
- Advance preparation: You can make this a day ahead. You can make the filling through Step 3 a day ahead, and the crust can be made weeks ahead and frozen.
Private Notes
Comments
Easy cook spinach: I have a 4qt saucier, rounded bottom like a wok. Heat on high, pour in a small amount of olive oil; dump 2 bags of baby washed spinach into hot 'wok'; season with s&p; turn spinach as it starts to wilt with tongs. Dump into a colander over a dish. The spinach should be bright green and not cooked through, it will continue to wilt & cook while sitting; the liquid will drain through. Squeeze of press the liquid out. Now it's recipe ready.
Too bland. Needs either more onion or more seasoning or both.
Delicious.I combined mushrooms and spinach and did it without the crust.It came out very well.
This is delicious with Melissa Clark’s pie crust, also a NYT recipe. We make it with whole wheat.
Make sure not to over-beat the egg mixture as I did. It bubbled over in the oven and made a mess.
Good recipe..lots more onion, a good Tablespoon garlic, nutmeg to liquid ing. Alleppo Pepper on top, for flavor and color..