Goat Cheese and Spinach Tart | Midwest Living

Goat Cheese and Spinach Tart

Goat Cheese and Spinach Tart

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Chill 30 mins
  • Bake 35 mins 450 degrees F/325 degrees F
  • Stand 15 mins

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Serve this savory egg and cheese pie with mixed salad greens or sliced garden-ripe tomatoes. It's perfect for brunch.


  • Rich Tart Pastry (recipe follows)
  • 1 10 - ounce package frozen chopped spinach, thawed
  • 1 cup thinly sliced green onions (8)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 3 eggs
  • 6 ounces Capriole Fresh Goat Cheese or other goat cheese (chevre), crumbled
  • 3/4 cup milk


  1. Prepare the Rich Tart Pastry; set aside.
  2. Meanwhile, drain spinach in a colander, pressing with the back of a spoon to press out excess liquid; set aside. In a large skillet, cook onions in hot oil over medium heat for 5 minutes or until soft. Add drained spinach, oregano, salt, nutmeg, and pepper. Cook and stir until the spinach is heated through and any liquid has evaporated. Set aside to cool slightly.
  3. In medium bowl, whisk eggs. Add goat cheese and milk, whisking until well combined. Stir in the cooled spinach mixture. Pour egg mixture into hot, baked pastry shell. Bake in a 325 degrees F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Let stand for 15 minutes before serving. Makes 8 to 10 servings.
  4. Rich Tart Pastry: On a floured surface, roll dough from center to edges in to a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 11-inch tart pan with a removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until lightly browned. Cool slightly on a wire rack.


  • 9-inch pie plate option: If desired, line a 9-inch pie plate with pastry. Bake pastry as directed above. Cool slightly on a wire rack. Spoon filling in partially baked pie crust. Bake in a 325 degree F oven for 45 minutes or until a knife inserted near the center comes out clean.

Rich Tart Pastry


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg yolk
  • ice water


  1. In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, whisk together egg yolk and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Add ice water, 1 tablespoon at a time, tossing gently until all of the dough is moistened. Using your fingers, gently knead the dough just until a ball forms. Cover dough with plastic wrap. Chill about 1 hour or until dough is easy to handle.

Nutrition Facts

(Goat Cheese and Spinach Tart)

Servings Per Recipe 8, cal. (kcal) 274, calcium (mg) 111, pro. (g) 10, vit. A (IU) 2964, iron (mg) 2, carb. (g) 14, vit. C (mg) 5, Fat, total (g) 20, chol. (mg) 111, sat. fat (g) 10, fiber (g) 2, sodium (mg) 510

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