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3 from 4 votes

Spinach and Blue Cheese Tart


  • 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


  • 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.
  • 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.
  • 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.
  • Stir in the blue cheese, breadcrumbs, sun dried tomatoes and eggs. Mix well. Season with more salt and pepper, to taste.
  • Divide the spinach mixture among the tart pans. Sprinkle with the Parmesan cheese.
  • Bake 15 to 20 minutes, until the filling has set and puffed up slightly, and the cheese on top is golden.


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.