Best 2 Tomato And Spinach Tart Recipes

Tomato and spinach tart is a classic dish that can be enjoyed for breakfast, lunch, or dinner. It's a versatile dish that can be customized to your liking, making it a great option for a quick and easy meal. This article will provide you with a step-by-step guide to making a delicious tomato and spinach tart, along with tips and tricks for creating the perfect dish. With its vibrant colors and a combination of sweet and savory flavors, it's sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ONION TART

Spinach and Onion Tart image

This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 yeasted olive oil pastry (1/2 recipe)
1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
4 eggs
3/4 cup low-fat milk
2 ounces Gruyere cheese, grated (1/2 cup)
1 ounce freshly grated Parmesan (1/4 cup)

Steps:

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.
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.
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.
Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 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.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH AND GOAT'S CHEESE TART

Spinach and goat's cheese tart image

Yum yum yum...

Provided by Marion cooks

Time 30m

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 roll of shortcrust pastry
1k frozen spinach
2 logs of goat's cheese
200g fresh spinach
oregano
cumin

Steps:

Preheat your oven to 200*. In a pan, put some boiling water and cook the frozen spinach.
On a chopping board, slice the goat's cheese 1.5cm thick.
Get your shortcrust pastry out and spread the cooked spinach on top. Add the sliced cheese and top off with some fresh spinach leaves.
To spice it up a little bit, sprinkle any type of seasoning of your choice, personally, I like using cumin and oregano.
Put it in the oven for 15-20 minutes. "Dinner time!"

Tips:

Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured out. This will help you stay organized and avoid scrambling later on.
Use fresh, ripe tomatoes: The quality of your tomatoes will have a big impact on the flavor of your tart. Choose fresh, ripe tomatoes that are in season.
Don't overcrowd the pan: When you're sautéing the spinach, don't overcrowd the pan. This will prevent the spinach from cooking evenly.
Season to taste: Be sure to season your tart to taste. You may need to adjust the amount of salt, pepper, or garlic powder to your liking.
Serve warm or cold: This tart can be served warm or cold. If you're serving it warm, let it cool for a few minutes before slicing.

Conclusion:

This tomato and spinach tart is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover tomatoes and spinach. With its flaky crust, creamy filling, and fresh, flavorful toppings, this tart is sure to be a hit with your family and friends.