This spinach and goat cheese tart is the best way to eat more veggies. It's delicious, simple and easy to make. This classic French dish is perfect for brunch, lunch or dinner.
You can serve this spinach and goat cheese tart with Beetroot carpaccio or French apple carrot salad or with French endive apple walnut salad.
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⭐ Why you'll love this recipe
- This spinach and goat cheese tart is perfect to bring to a potluck.
- Easy and quick to make.
- A delicious way to eat more greens.
- Classic French dish.
- Vegetarian: so it's perfect for meatless Monday!
📖 Ingredient notes
- Spinach. For this recipe, I use frozen spinach. It makes things easier and quicker. Perfect for a weeknight dinner. If you like spinach, you will love my Pumpkin and spinach quiche or my Sweet potato breakfast hash (AIP, paleo, whole30).
- A store bought (gluten free) puff pastry. Yes, sometimes some things can be store bought instead of homemade. You don't need to be perfect all the time! The puff pastry gives this tart a delicious crispy texture. If you can't find any (gluten free) puff pastry, you can use regular (gluten free) pie crust. You can also make this spinach and goat cheese tart with my cassava flour pie crust.
- Plain unsweetened yogurt. I use whatever I have on hand: either goat yogurt or sheep yogurt or even coconut yogurt.
- Goat cheese. For this recipe, you can use a goat cheese log / buche. A couple of Crottins de chavignol (if you have access to those) sliced in two would also be a good choice.
- Nutmeg, salt and pepper to taste. These are completely optional, just for seasoning.
🔪 Step by step instructions
- Roll out the puff pastry / pie crust in a 27 cm (10.6 inch) pie pan. Prick it with a fork to prevent it from inflating. Put it for 10 minutes in the oven to partially blind bake (pre-bake) it.
- Thaw the spinach by either putting it in a large bowl and heating it for about 7 minutes in a microwave oven or in a saucepan at medium heat for about 12 minutes, stirring regularly or you can also just take the spinach out of the freezer the day before.
- Drain the spinach if needed (depending on your thawing method) and add the yogurt, nutmeg, salt and pepper to taste. Mix until well combined.
- Spread the spinach evenly on the pie crust.
- Slice the goat cheese log (remove the cheese skin if necessary, depending on the kind of cheese you're using).
- Add the slices of goat cheese log on top of the spinach.
- Bake in the oven for 20-25 minutes or until golden on top. And voilà! Serve warm. Bon appétit !
👩🏻🍳Top tips
Serve this spinach and goat cheese tart with a salad or vegetable soup and you have a veggie packed meal.
💬 Recipe FAQs
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days.
It can be reheated in a microwave oven in just a few seconds. For that, place your tart on a microwave-safe plate and heat it at high temperature for a few seconds. This is the quickest way to do it but it tends to get the pie crust a little soggy. If you have the time to do so, the best way to reheat this tart is definitely in the oven. Preheat oven to 350°F (180°C) and heat your tart for about 10 minutes.
🍲 Other vegetable recipes you might like
Did you make this recipe? Please leave a star rating on the recipe card and leave a review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest
📋 Recipe / Recette
Spinach and Goat Cheese Tart
Ingredients
- 1 puff pastry gluten free, store bought or use my cassava flour pie crust
- 500 grams frozen spinach (1.1 pounds)
- 125 grams (½ cup) plain yogurt of your choice (I usually take goat yogurt but coconut yogurt also works perfectly)
- 6 slices of goat cheese log (also called buche)
- Pinch of nutmeg
- Pinch of sea salt
- Pepper to taste
Instructions
- Preheat oven to 410° F (210°C)
- Roll out the puff pastry / pie crust in a 27 cm (10.6 inch) pie pan. Prick it with a fork to prevent it from inflating. Put it for 10 minutes in the oven to partially blind bake (pre-bake) it.
- Thaw the spinach by either putting it in a large bowl and heating it for about 7 minutes in a microwave oven or in a saucepan at medium heat for about 12 minutes, stirring regularly or you can also just take the spinach out of the freezer the day before.
- Drain the spinach if needed (depending on your thawing method) and add the yogurt, nutmeg, salt and pepper to taste. Mix until well combined.
- Spread the spinach evenly on the pie crust.
- Slice the goat cheese log (remove the cheese skin if necessary, depending on the kind of cheese you're using).
- Add the slices of goat cheese log on top of the spinach.
- Bake in the oven for 20-25 minutes or until golden on top. And voilà! Serve warm. Bon appétit !
Jamie Lin
Sounds divine!
gohealthywithbea
Thank you so much! Let me know if you try it.