There’s something wonderfully comforting about a savoury tart – a crisp, buttery pastry base holding a rich, creamy filling. This herb and spinach tart is one of those timeless recipes that feels just as at home on a casual lunch table as it does at a family gathering. Baked in a 26 cm springform tin, it’s large enough to serve several people and is perfect when you want a dish that’s both hearty and fresh.
The magic of this tart lies in its combination of fresh greens and herbs. Spinach brings a soft, earthy base, while parsley, rocket, sorrel, dandelion leaves, and a touch of leek give it complexity and balance. Melted cheese and a swirl of soured cream tie everything together, while nutmeg and paprika lift the flavours beautifully.
Why You’ll Love This Herb & Spinach Tart
- Vegetarian comfort food – satisfying and full of flavour without being heavy.
- Seasonal flexibility – swap in whatever fresh greens you have to hand.
- Meal-prep friendly – tastes just as good warm or cold the next day.
- Perfect for sharing – the 26 cm springform tin makes it ideal for family lunches or picnics.
Serving Suggestions
This tart pairs beautifully with a crisp side salad. A simple tomato and cucumber salad with a light vinaigrette is enough to balance its richness. If you’re serving it for dinner, try adding roasted vegetables or a small portion of boiled potatoes on the side.
For a more rustic table, cut the tart into small wedges and serve it alongside cold cuts, cheeses, and a basket of fresh bread. It’s also wonderful for brunch, especially with a glass of white wine or a sparkling elderflower drink.
Variations
- With bacon or ham – for a heartier version, stir in cubes of bacon or thin strips of ham before baking.
- Cheese swap – Emmental is classic, but you can use Gruyère, mature cheddar, or even a strong blue cheese for extra punch.
- All-herb tart – if spinach isn’t available, make the tart using a mix of parsley, rocket, and sorrel only.
- Mini tarts – divide the pastry and filling into smaller tins for individual servings.
Storage & Reheating
Leftovers keep well in the fridge for up to 3 days. Simply cover the tart or transfer slices to an airtight container. To reheat, place a slice in the oven at 180 °C for about 10 minutes, or enjoy cold as a quick snack.
Herb & Spinach Tart
Ingredients
Method
- Make the pastry: Mix the flour, salt, and butter with 2–3 tbsp cold water to form a dough. Shape into a ball, wrap in cling film, and chill for at least 30 minutes.
- Prepare the greens: Wash the spinach and herbs thoroughly, shake dry, and chop roughly. Clean the leek and slice into fine rings.
- Cook the filling: Melt the butter in a large pan. Add the spinach, herbs, and leek, and sauté until the liquid has evaporated. Leave to cool.
- Prepare the tart base: Grease a 20 cm springform tin. Preheat the oven to 200 °C (fan 180 °C). Roll out the pastry thinly on a lightly floured surface.
- Blind bake: Place the pastry in the tin, forming a rim about 4 cm high. Prick the base several times with a fork. Bake for 10 minutes.
- Finish the filling: Mix the cooled spinach mixture with the soured cream and cheese. Season well with salt, pepper, paprika, and nutmeg. Spread evenly over the pastry base.
- Bake: Return to the oven and bake for about 30 minutes, until the tart is lightly browned on top.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Oma’s Tip
Traditionally, Oma baked this tart for the whole family in a large tray, doubling the ingredients. Depending on the season, she sometimes added bacon cubes before pouring over the spinach mixture.
Final Thoughts
This herb and spinach tart is one of those recipes you’ll want to keep in your repertoire – versatile, comforting, and full of fresh flavours. Whether you enjoy it hot from the oven or chilled the next day, it’s a dish that never disappoints.