As greens go, not too long ago spinach used to be where kale is today,the go-to superfood for everything healthy! This iron rich leafy green is pretty easy to add to any part of your meal, omelettes, smoothies and especially tarts like this one! A simple onion on the other hand, that is naturally the most basic kitchen ingredient is definitely the star ingredient of this dish for me.The perfectly caramelised onions is what gives the tart a lovely strong flavour that complements the spinach.When making tarts, I go by one rule: Keep it simple and you can’t go wrong!
PREPARATION TIME: 45 minutes
- 1 packet puff pastry (store bought)
- 100g baby spinach
- 1 large red onion
- 1 large white onion
- Few sprigs of rosemary
- Salt and pepper
- Olive oil
- 1 medium egg (you could use milk as a substitute here)
For the spinach pesto:
- 100g baby spinach
- 2-3 fresh basil leaves
- 25g grated parmesan cheese
- 2 garlic cloves
- 1 tablespoon flaked almonds/ pine nuts
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
To start making the pesto, sauté the spinach and garlic in a pan until the spinach wilts. Add the sautéed spinach and the rest of the ingredients for the spinach pesto into a blender and purée it. Season to taste.
This spinach pesto is a variation of the classic Italian basil pesto and makes a versatile sauce that can be used with pastas or even as a spread on a bruschetta. It can be stored in the fridge for a few days or even frozen into ice cube trays in the freezer, ready to use on a lazy day!
Preheat the oven to 190°C.
Next, slice both onions lengthwise and on a low heat, add some olive oil to your pan and slow cook them until golden brown. Keep stirring the onions around until they are just caramelised and take them off the heat.
Using the same pan, sauté the leftover spinach until it wilts. Season with salt and pepper.Drain off the excess water thoroughly and roughly chop the spinach up.
Now that you’ve got everything ready, it’s time to get the puff pastry going!
On a lightly floured surface, roll out the pastry to about 5 mm thick. I rolled mine out to approximately a 23X30 cm rectangle. Carefully transfer it onto a baking tray lined with parchment paper. With the help of a fork lightly prick the pastry (only in the middle area) a few times to keep it from rising too much. Return it to the fridge to chill for about 10 minutes.
This is the fun part of the recipe, assembling your tart. Safe to say this isn’t like an apple or berry tart where you’re trying to achieve perfection and make it aesthetically pleasing. No matter if it looks a mess, you’ll be fine once its out the oven!
Spread the spinach pesto over the base leaving a margin around the edge of the tart. Next evenly place the sautéed spinach and caramelised onions all over the tart. Rub a few sprigs of rosemary with olive oil and place them whole on the top. This will release a strong aroma when in the oven.
Brush the exposed tart edges with the beaten egg to give it some colour. Alternatively, as mentioned, you could use milk but the colour won’t be as prominent.
Place the baking tray in the oven for 15-20 minutes until the pastry rises and the crust is golden brown!
Make sure to drain the sautéed spinach thoroughly, you definitely don’t want a soggy tart!
When rolling out the puff pastry, be careful not to roll it out to thin or it wont hold up the toppings well.
If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!
Keep it simple!