This Herb Spinach Cheese Tart is a versatile dish. It tastes great hot out of the oven, or at room temperature, or even chilled. Take one along on a picnic, serve it at parties, bring it to a potluck, hey – you can’t ever go wrong with this Herb Spinach Cheese Tart, trust me.
Herb Spinach Cheese Tart Recipe-
- 2 lb. fresh spinach, washed and rinsed well, then patted dry
- 1 cup finely chopped onion
- 1 tbsp. scallion-infused olive oil
- 2 large cloves garlic, minced
- 1 tsp. herbes de provence
- freshly ground sea salt and black peppercorns, to taste
- 1/4 cup fresh flat-leaf parsley, chopped fine
- 1/4 cup fresh cilantro leaves, chopped fine
- 2 tbsp. pesto sauce
- 2 eggs, beaten
- 1 cup grated Gruyere cheese or Swiss cheese (plus some extra for topping) or use both cheeses, 1/2 cup each
- 1 (8 ounce) package crescent roll dough
You will need:
- 1) 9″ or 10″ springform pan
- olive oil cooking spray
- Preheat your oven to 400 degrees Fahrenheit.
To Prepare the Crust-
- Spray the bottom and inside walls of your springform pan with olive oil cooking spray.
- Unfold the crescent dough from the tube and press it out evenly into the bottom and up the sides of the springform pan to form the crust. Be sure to press gently to seal any perforations.
- Spread the crust with the pesto.
To Make the Filling-
- Heat the scallion-infused olive oil in a large skillet over medium flame; sauté the spinach, onion, and garlic until softened and fragrant, about 6 or 7 minutes.
- Now add and stir in the parsley, cilantro, and the herbes de Provence, and season with salt and pepper to taste. Sauté for 2-3 more minutes, then cut the flame off. Allow to cool down some before stirring in the beaten eggs and cheese.
- Use a slotted spoon to transfer the filling into the prepared springform pan – and spread out evenly; top the filling off with a sprinkling of additional grated cheese. I transfer the tart to a baking sheet to catch any overflow.
To Cook Your Herb Spinach Cheese Tart-
- Place the springform pan in the center of a baking tray. Springform pans will often “seep” during baking, so the tray will prevent you having a mess to clean up on the bottom of your oven. Place the tray and pan onto the middle position rack of your oven.
- Bake for about 18 to 20 minutes, until the filling is well set and the crust is a nice, rich golden color.
- Remove the pan to a wire rack and allow to cool down for about 10 minutes, before releasing the tension clamp on the side of the pan.
- Note: To make tart removal easier, after releasing the tension clamp, use a sharp, wet knife and run it around the outside edges all around the circumference of the tart. This will free up the sides, which you can then pull up and off, leaving your tart intact on the pan’s bottom.
- You can present the tart to the table while still on the pan bottom. Or, you can use a stiff (metal is best) spatula to lift and separate the tart off the pan bottom and transfer to a serving plate.
- Allow the tart to rest just a few minutes – 10 at the most, if you want to eat it while hot – before slicing and serving.
- Your Herb Spinach Cheese Tart will taste great served hot, warm, at room temperature, or cold.
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