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spinach and bacon tart

(3 ratings)
WineladyCooks avatar
Blue Ribbon Recipe by
Joanne DiPalo
@WineladyCooks
New York, NY

This easy tart is a great appetizer or a side dish with a salad for a special lunch. If you are serving as an appetizer this will serve 6 to 8. As a side dish, it will serve 3 to 4. Feta and goat cheese can be substituted for the Gruyere. If using another cheese, you may want to omit the Parmigano-Reggiano.

Blue Ribbon Recipe

This spinach and bacon tart is an easy appetizer that can be served for any occasion. Puff pastry provides a light and airy base. Using Gruyere and Parmigiano-Regianno adds wonderful flavor and makes this feel slightly fancy. With the spinach and smoky bacon, each bite is delicious. It's very simple to prepare and can be served at brunch, a holiday party, or even as a gameday snack. 

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For spinach and bacon tart

  • 8 slice
    bacon
  • 1 pkg
    frozen puff pastry, thawed
  • 1 lg
    egg, beaten
  • 3 c
    fresh baby spinach
  • salt, to taste
  • black pepper, to taste
  • 1 pinch
    nutmeg
  • 1/2 c
    shredded Gruyere cheese
  • 2 Tbsp
    grated Parmigiano-Reggiano

How To Make spinach and bacon tart

  • Cook and crumble bacon.
    1
    Cook the bacon and drain on paper towels. Chop into bite-size pieces. Heat oven to 350 degrees F.
  • Slightly fold edges of the puff pastry.
    2
    Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
  • Brush puff pastry with a beaten egg and bake.
    3
    Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
  • Top puff pastry with spinach and bacon.
    4
    Remove the pastry from the oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper, and a pinch of nutmeg over the spinach and bacon.
  • Add Gruyere and Parmesan cheese.
    5
    Add the Gruyere cheese. Then add the grated Parmigiano-Reggiano on top.
  • Bake until the cheese melts and the crust is golden brown.
    6
    Bake until the cheese melts, the spinach is wilted, and the pastry crust is golden brown - approximately 15 minutes based on individual oven temps.
  • Cut into squares.
    7
    Cut into squares. Serve either hot or at room temperature.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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