Spinach and Cheese Tart A Savory Delight
The Spinach and Cheese Tart is a savory masterpiece that combines a buttery, flaky crust with a rich, cheesy filling enhanced by the freshness of spinach and the mild sweetness of sautéed onions. This dish makes a perfect brunch item, a light lunch, or even a satisfying dinner option when paired with a crisp side salad. Below, you’ll find the comprehensive guide to crafting this delicious tart, complete with tips for making the perfect dough, flavorful filling, and creamy custard top.
The History of Spinach and Cheese Tart
Spinach and Cheese Tart is a versatile dish rooted in European cuisine, particularly popular in France and Italy, where tarts have been a staple for centuries. Tarts have evolved over the years, adapting to various local ingredients and flavors. This particular tart brings together the nutrient-rich spinach and the creamy texture of cheese, creating a balance of flavors that is both comforting and sophisticated. The addition of custard, which binds the ingredients together, gives the tart a smooth, luxurious texture that melts in your mouth.
INGREDIENTS:
For the Dough:
Wheat Flour: 200 grams (1 2/3 cups) (Almond or Chickpea)
Provides the base for the tart shell, offering structure and a slight nutty flavor.
Baking Powder: 1 teaspoon
Helps the dough rise slightly, ensuring a tender bite.
Any sweetner: 1 teaspoon
Adds a touch of sweetness to balance the savory elements.
Salt: 1/3 teaspoon
Enhances the overall flavor profile of the dough.
Egg: 1 large
Adds richness and helps bind the dough together.
Cold Water: 1-2 tablespoons
Used to bring the dough together without making it too sticky.
Lemon Juice (optional): 1 tablespoon
Adds a subtle tang and helps tenderize the dough.
For the Filling:
Spinach: 300 grams (10.6 oz)
Fresh spinach adds vibrant color, a slight earthy taste, and a wealth of nutrients.
Onion: 1-2 medium
Provides sweetness and depth of flavor to the filling.
Olive Oil: For frying
Used for sautéing the onions and spinach.
Cheese (Mozzarella recommended): 200 grams (7 oz) (Chaddar or Feta)
Mozzarella melts beautifully, adding a creamy, stretchy texture to the tart.
Salt: To taste
Adjust according to your preference.
Black Ground Pepper: To taste
Adds a mild heat and enhances the overall flavor.
For the Custard Fill:
Eggs: 2 large
Acts as a binding agent, giving the tart a smooth and creamy finish.
Sour Cream or Thick Yogurt: 3 tablespoons
Adds creaminess and a slight tang to the custard.
Salt: 1/3 teaspoon
Enhances the flavor of the custard.
Step-by-Step Instructions
1. Prepare the Dough
Combine Dry Ingredients: In a mixing bowl, whisk together the wheat flour, baking powder, sugar, and salt.
Cut in the Butter: Add cold butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Incorporate Wet Ingredients: Beat the egg and add it to the flour mixture along with cold water and lemon juice (if using). Stir until the dough just comes together. Be careful not to overmix.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough relax and prevents it from shrinking during baking.
2. Prepare the Filling
Prep the Spinach: Wash the spinach thoroughly and roughly chop it.
Sauté the Onions: Dice the onions finely. Heat a little vegetable oil in a skillet over medium heat and sauté the onions until they become translucent and fragrant.
Add Spinach: Add the chopped spinach to the skillet with the onions. Cook until the spinach is wilted, stirring occasionally. Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.
Grate the Cheese: While the spinach mixture cools, grate the mozzarella cheese and set it aside.
3. Prepare the Custard Fill
Mix the Custard: In a bowl, beat the eggs with sour cream or thick yogurt until smooth. Add salt and mix well. This custard will bind the tart and add a luscious creaminess.
4. Assemble the Tart
Preheat the Oven: Preheat your oven to 180°C (356°F).
Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 22 cm (9-inch) tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess.
Layer the Filling: Evenly spread the spinach and onion mixture over the dough. Sprinkle the grated cheese on top of the spinach layer.
Pour the Custard: Pour the prepared custard over the filling, spreading it evenly to ensure every bite is creamy and delicious.
5. Bake
Bake the Tart: Place the tart in the preheated oven and bake for 30-40 minutes, or until the top is golden and the custard is set. The tart should have a slight wobble in the center but should not be liquid.
Cool Before Serving: Allow the tart to cool for a few minutes before slicing. This cooling time helps the filling set and makes slicing easier.
6. Serve
Enjoy Your Tart: Serve the tart warm or at room temperature. It pairs beautifully with a light salad or can be enjoyed on its own as a satisfying meal.
This tart is a delightful mix of carbohydrates, fats, and proteins, providing a balanced dish that is both filling and nutritious. The inclusion of spinach boosts the fiber and vitamin content, making it a great choice for a wholesome meal.
Tips for the Perfect Spinach and Cheese Tart
Chill the Dough: For the flakiest crust, make sure your butter is cold and your dough is well-chilled before rolling it out.
Customize Your Filling: Feel free to experiment with additional fillings such as mushrooms, bell peppers, or sun-dried tomatoes.
Cheese Varieties: While mozzarella is recommended for its melting qualities, you can substitute or add cheeses like Gruyère, Feta, or Swiss for added flavor complexity.
Storing Leftovers: The tart can be stored in the refrigerator for up to 3 days. Reheat in a low oven or microwave to enjoy warm.
Enjoy making this delicious Spinach and Cheese Tart, a comforting dish that is sure to impress at any meal!
Nutritional Information
Here is a nutritional overview for Spinach and Cheese Tart per serving:
Servings: 8
Calories: 230
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 310mg
Total Carbohydrates: 16g
Dietary Fiber: 2g
Sugars: 2g
Protein: 8g