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Spinach and Blue Cheese Tart

This is a “clean out the cupboard” recipe. No running to the store for anything–pantry cuisine. All of the ingredients for this spinach and blue cheese tart were on hand to inspire this delicious tart with flaky whole wheat olive oil crust.

Spinach and Blue Cheese Tart | Letty's Kitchen

Sundried tomatoes, eggs and baby spinach called from the fridge, “Use me up.” Onions and garlic—I always have them, ready for last minute dinner ideas. Deer Valley’s nicely veined mild housemade blue cheese charmed its way into these tarts–there was some  leftover from the retirement party my food and beverage peers threw for me last week.  Any good quality blue cheese works makes delicious spinach and blue cheese tart.

Blue cheese for Spinach and Blue Cheese Tart | Letty's Kitchen

rolling crust for Whole Wheat Olive Oil Pastry for Spinach and Blue Cheese Tart | Letty's Kitchen

This crust is made with whole-wheat flour because I love the nuttiness it adds to pastry. And I had whole wheat flour in my cupboard.

When mixed with oil, whole-wheat pastry flour makes an incredibly flaky butter-free crust. You can substitute regular whole-wheat flour or all-purpose flour too. Don’t run to the store–clean out the cupboard. Pantry cuisine.

**Link here to the Whole Wheat Olive Oil Pastry recipe.

Spinach and Blue Cheese Tart | Letty's Kitchen

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Disclosure: The sun dried tomatoes were given to me by California Sun-Dry

Print
Spinach and Blue Cheese Tart
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 2 small onions , chopped
  • 2 garlic cloves , minced
  • ¼ teaspoon Real Salt
  • Pinch black pepper
  • 9 ounces baby spinach , coarsely chopped
  • 2 ounces blue cheese , crumbled
  • 2 tablespoons whole-wheat breadcrumbs
  • ¼ cup sun dried tomatoes , chopped in ¼-inch pieces
  • 2 eggs , lightly beaten
  • About 2 tablespoons grated Parmesan or Pecorino Romano cheese
  • Whole Wheat Olive Oil Pastry
Instructions
  1. Divide Whole Wheat Olive Oil Pastry into 4 pieces. Roll each piece between 2 sheets of parchment or waxed paper. Carefully peel the top paper. Invert the dough over the pan. Carefully again, peel away the other piece of parchment. Tuck the dough into the corners of four individual (4-inch) tartlet pans with removable bottoms. With your fingers, build up the edges to fill in the sides of the tart pans making sure there is ample dough up the sides of the tarts, for sturdy edges. Place the pans on a baking sheet. Refrigerate while you prepare the filling.
  2. Preheat oven to 350° F. In a nonstick skillet heat the oil over medium flame. Add the onions and cook, stirring every so often, until the onions are translucent, about 5 minutes. Stir in the garlic, salt and pepper, and then cook another few minutes.
  3. Add the spinach. Cook about 10 minutes, until the spinach has wilted and most of the moisture has evaporated. Transfer to a bowl and allow to cool a few minutes.
  4. Stir in the blue cheese, breadcrumbs, sun dried tomatoes and eggs. Mix well. Season with more salt and pepper, to taste.
  5. Divide the spinach mixture among the tart pans. Sprinkle with the Parmesan cheese.
  6. Bake 15 to 20 minutes, until the filling has set and puffed up slightly, and the cheese on top is golden.
Recipe Notes
I keep a small tub of breadcrumbs in the freezer. If I ever have a leftover slice of whole grain bread, I set it on a plate to dry. I grind the dried bread into crumbs in the food processor.

2 comments

  • Cindy LoPatriello

    looks so yummy! website looks great! Reply · 16 December, 2013

  • Lynne Lawler

    Love your new site. Photos are beautiful and clear – your cell phone is working well! Recipes, as usual, are mouth-watering. Congratulations! Reply · 9 January, 2014

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