Spinach and Tomato Tart
Ingredients
- 1 sheet (14.1 ounces) pre-made puff pastry, thawed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 10 ounces fresh spinach, washed and dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 pint cherry tomatoes, halved
- Fresh basil leaves, for garnish (optional)
Step-by-Step
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface. Gently roll it out to a 12×10 inch rectangle.
3. Transfer the puff pastry to the prepared baking sheet. Score a 1-inch border around the edge, being careful not to cut all the way through. This will create the raised edge of the tart.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
5. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper. Drain any excess liquid from the spinach.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
7. Spread the ricotta cheese mixture evenly over the puff pastry, inside the scored border.
8. Arrange the wilted spinach over the ricotta cheese mixture.
9. Place the halved cherry tomatoes cut-side up over the spinach.
10. Bake for 20-25 minutes, or until the puff pastry is golden brown and the filling is set.
11. Remove from the oven and let cool slightly before slicing and serving.
12. Garnish with fresh basil leaves, if desired.
Variations and Substitutions
H3: Cheese Choices
Ricotta cheese is a classic choice for this tart, providing a creamy base that complements the spinach and tomatoes perfectly. However, you can easily substitute it with other cheeses to create different flavor profiles.
Consider using goat cheese for a tangy and slightly earthy flavor. Crumbled feta cheese also works well, adding a salty and briny element. For a richer flavor, try using mascarpone cheese.
H3: Vegetable Additions
While spinach and tomatoes are the stars of this tart, you can add other vegetables to enhance the flavor and texture. Sautéed mushrooms, caramelized onions, or roasted bell peppers would all be delicious additions.
Asparagus spears arranged neatly on top of the tart before baking can also add a touch of elegance. Remember to adjust cooking times slightly if you add more vegetables.
H3: Crust Alternatives
Puff pastry provides a light and flaky crust for this tart. But if you’re looking for a different texture or a gluten-free option, there are several alternatives.
A shortcrust pastry will give you a more substantial and buttery base. For a gluten-free option, use a gluten-free puff pastry or make a simple crust using almond flour and butter. You can even use a pre-made pie crust in a pinch.
Tips for Perfecting Your Tart
H3: Preventing a Soggy Crust
A soggy crust is the enemy of any tart. To prevent this, make sure to drain any excess liquid from the spinach after cooking it.
You can also brush the bottom of the puff pastry with a thin layer of melted butter or olive oil before adding the filling. This creates a barrier that helps prevent moisture from seeping into the crust.
Another tip is to partially blind bake the crust before adding the filling. To do this, line the puff pastry with parchment paper and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and bake for another 5 minutes before adding the filling.
H3: Achieving Golden Brown Perfection
The key to a perfectly golden brown puff pastry is to bake it at a high temperature. 400°F (200°C) is ideal for achieving that flaky, golden crust.
Before baking, you can brush the top of the puff pastry with an egg wash (a mixture of egg yolk and a little water or milk). This will give it a beautiful shine and help it brown evenly.
Keep a close eye on the tart while it’s baking and rotate it halfway through to ensure even browning.
H3: Serving Suggestions
This spinach and tomato tart is delicious served warm or at room temperature. It makes a great appetizer, brunch dish, or light lunch.
Serve it with a side salad for a complete meal. A simple green salad with a vinaigrette dressing is a perfect complement to the rich flavors of the tart.
You can also serve it with a dollop of sour cream or Greek yogurt for added tanginess. A sprinkle of fresh herbs, such as basil or parsley, adds a touch of freshness and visual appeal.
Make-Ahead and Storage Instructions
H3: Preparing in Advance
This tart can be partially prepared in advance. You can cook the spinach and mix the ricotta cheese filling ahead of time and store them in the refrigerator for up to 24 hours.
When you’re ready to bake, simply assemble the tart and bake as directed. This is a great time-saver if you’re making the tart for a party or brunch.
H3: Storage Instructions
Leftover spinach and tomato tart can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the crust may become a bit soggy.
H3: Freezing Considerations
While you can freeze this tart, the texture of the puff pastry may change slightly. If you choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil.
Freeze for up to 2 months. Thaw the tart in the refrigerator overnight before reheating.
Nutritional Benefits
H3: Spinach Powerhouse
Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It’s a good source of vitamins A and C, which are important for immune function and healthy skin.
Spinach is also rich in iron, which is essential for carrying oxygen throughout the body. It contains folate, which is important for cell growth and development. The leafy green also provides fiber, which aids in digestion and helps you feel full.
H3: Tomato Goodness
Tomatoes are another nutrient-rich ingredient in this tart. They are a good source of vitamin C and lycopene, a powerful antioxidant that has been linked to a reduced risk of certain cancers.
Tomatoes also contain potassium, which helps regulate blood pressure, and folate, which is important for cell growth.
H3: Overall Health Benefits
This spinach and tomato tart is a relatively healthy dish, especially when made with whole wheat puff pastry and low-fat ricotta cheese. It provides a good source of vitamins, minerals, and antioxidants.
It’s also a good source of protein from the cheese and fiber from the spinach. Enjoy this delicious and nutritious tart as part of a balanced diet.
Serving and Occasion Ideas
H3: Brunch Star
This spinach and tomato tart is a perfect addition to any brunch spread. Its vibrant colors and savory flavors make it a crowd-pleaser.
Serve it alongside other brunch favorites, such as scrambled eggs, bacon, and fruit salad. It’s also a great option for a vegetarian brunch.
H3: Light Lunch Option
Looking for a light and flavorful lunch? This tart fits the bill perfectly. It’s satisfying without being too heavy.
Pair it with a side salad or a cup of soup for a complete and balanced meal. It’s also a great option for taking to work or school for lunch.
H3: Appetizer Delight
Cut the tart into smaller squares and serve it as an appetizer at your next party or gathering. Its elegant presentation and delicious flavors will impress your guests.
Serve it with a glass of wine or a refreshing beverage. It’s a great conversation starter and a delicious way to kick off any event.
FAQ
What can I use instead of puff pastry?
You can use shortcrust pastry or even phyllo dough.
Can I add meat to this tart?
Yes, cooked bacon or sausage would be a delicious addition.
How do I prevent the crust from burning?
You can tent the tart with aluminum foil during the last few minutes of baking.
Can I make this tart vegan?
Yes, use vegan puff pastry, vegan ricotta cheese, and omit the egg or use a flax egg.
Can I use frozen spinach?
Yes, make sure to thaw it completely and squeeze out all the excess water.
