Cheese and Spinach Tarts

These cheese and spinach tarts are flaky, savory, and full of flavor.
cheese and spinach tarts 1

Cheese and spinach tarts are a delightful savory pastry dish that combines the creaminess of cheese with the earthiness of spinach, all nestled in a crispy, flaky pastry shell. These tarts are popular in various cuisines around the world, often served as appetizers, snacks, or light meals. They can be made in various sizes, from small individual tarts to larger ones for sharing.

Origins and Popularity:

While the concept of filling pastry with vegetables and cheese is quite old, cheese and spinach tarts are especially common in European cuisine. They resemble other savory pies and quiches that have been staples in Mediterranean, French, and British cooking for centuries. Spinach, being a versatile and nutritious vegetable, has been used in pastries and savory pies for a long time. The addition of cheese enhances the richness and depth of flavor, making these tarts both satisfying and comforting.

Whether you’re making a simple lunch, serving them at a dinner party, or preparing a picnic, cheese and spinach tarts are always a crowd-pleaser. They offer a rich flavor profile with a balance of savory, creamy, and slightly earthy notes from the spinach.

cheese and spinach tarts

Here’s a delicious and easy recipe for Cheese and Spinach Tarts—perfect for a snack, appetizer, or light meal!

Ingredients:

For the filling:

  • 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
  • 1 cup ricotta cheese
  • 1/2 cup grated cheddar cheese (or your favorite cheese like mozzarella or feta)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg (for binding)
  • 1/4 cup finely chopped onion (optional)
  • 1 garlic clove, minced
  • 1/2 tsp ground nutmeg (optional)
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for sautéing)

For the tart shells:

  • 1 sheet of puff pastry (store-bought or homemade, enough to make 4-6 small tarts)
    • OR
  • 1 package of shortcrust pastry (about 200g)

Instructions:

1. Preheat Oven & Prepare Tart Shells:

  • Preheat your oven to 375°F (190°C).
  • If using puff pastry or shortcrust pastry, roll out the dough on a lightly floured surface.
  • Cut the dough into circles to fit your tart pans. Press the dough into the pans and trim the excess around the edges.
  • Place the tart shells on a baking tray. If using puff pastry, you can prick the bottoms of the pastry with a fork to prevent them from puffing too much.

2. Sauté the Spinach:

  • Heat the olive oil in a large pan over medium heat.
  • Add the chopped onion (if using) and garlic, and sauté for 2-3 minutes until softened and fragrant.
  • Add the fresh spinach (or the thawed frozen spinach) to the pan and cook for another 2-3 minutes until wilted (if using fresh spinach). Let it cool for a few minutes, then squeeze out any excess moisture from the spinach (if using frozen spinach).

3. Make the Filling:

  • In a bowl, combine the ricotta cheese, grated cheddar, Parmesan cheese, and the egg. Mix until well combined.
  • Add the sautéed spinach mixture (including any onions or garlic) to the cheese mixture. Stir everything together.
  • Season with nutmeg (if using), salt, and pepper to taste.

4. Fill the Tart Shells:

  • Spoon the cheese and spinach mixture into the prepared tart shells. Smooth the top with the back of a spoon.

5. Bake the Tarts:

  • Bake the tarts in the preheated oven for about 20-25 minutes, or until the pastry is golden and the filling is set and slightly browned on top.

6. Serve:

  • Let the tarts cool slightly before serving. They can be enjoyed warm or at room temperature.

These cheese and spinach tarts are flaky, savory, and full of flavor. You can also customize the filling by adding other ingredients like mushrooms, sun-dried tomatoes, or a sprinkle of herbs like thyme or oregano. Enjoy!

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