Spinach and Onion Tart

This tart is full of spinach and tastes great with a dash of truffle oil (if you have it).  Otherwise, I’ve made this recipe a lot less healthy and probably more tasty, so if you’re looking for something easy on the arteries refer to the original link.  Adapted from the NYTimes Recipes for Health.



  • 1.25 c flour
  • 1 T + 2t corn starch
  • pinch of salt
  • 6 T butter, cut into small chunks
  • 1 egg


  • 12 oz baby spinach
  • 1 T olive oil
  • 1 medium onion, chopped finely
  • 1 t dried thyme
  • 3 eggs
  • 1/2 c cream
  • 1/2 c milk
  • 1/2 to 3/4 c gruyere, grated
  • 1/4 to 1/2 c parmesian, grated (adjust the amount of cheese depending on how strong you like the flavor)


  1. In a large bowl, combine flour, cornstarch, and salt.
  2. Using a pastry cutter or food processor, cut in the butter until the texture is like course sand.
  3. Add egg and mix well with a fork – the dough should be like wet, clumpy sand.
  4. Roll dough out on a lightly floured surface into a 12″ circle.
  5. Press dough into a greased 9″ circular pan, and refrigerate for 30 minutes (or freeze for 10-15).
  6. Preheat the oven to 180C, and steam spinach until wilted.  You can do this easily in the microwave by heating the spinach in two batches in a microwave-safe bowl with a few tablespoons of water, covered, for 2-3 minutes.
  7. Heat olive oil over medium heat, and saute onion until translucent, about 8 minutes.
  8. Combine onion with spinach, thyme, and salt and pepper to taste, and set aside.
  9. Combine eggs, cream, and cheeses in a large bowl.
  10. Combine spinach mixture with cheese mixture, and pour evenly into the tart pan.
  11. Place in oven and bake 40-45 minutes, until the eggs are well set.  Allow to cool for several minutes before serving.

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