Herb & Spinach Tart

Herb and spinach tart in a 26 cm springform tin with golden crust and cheesy spinach filling

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A savoury tart filled with spinach, fresh garden herbs, and cheese, baked in a crisp pastry base – perfect as a light lunch, starter, or vegetarian dinner.

Course Easy Savory Baking Ideas, Main Course

Cuisine German

Keyword vegetarian, tart, spinach, herb tart, springform, light lunch, savoury bake, cheesy tart, comfort food, homemade

Prep Time 40

Cook Time 40

Total Time 1 20

Servings 26cm Spring Form

Calories 2715kcal

Ingredients

For the pastry:

200 g plain flour plus extra for rolling
Pinch of salt
100 g butter
3 tbsp cold water

For the filling:

500 g fresh spinach
2 bunches parsley
100 g dandelion leaves
100 g rocket arugula
50 g sorrel
1 small leek
50 g butter
150 g soured cream or crème fraîche
100 g grated cheese e.g. Emmental
Salt & pepper
1 pinch hot paprika powder
Freshly grated nutmeg

Instructions

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.

Notes

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.

Nutrition