Back to Spinach Tart with Olive-Oil Cracker Crust All Reviews for Spinach Tart with Olive-Oil Cracker Crust - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 45 mins Servings: 6 spinach-tart-276-mld109979.jpg

Ingredients Crust 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 1 teaspoon coarse salt 2 tablespoons sesame seeds 1/3 cup extra-virgin olive oil 1/3 cup water Filling 1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups) 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped (about 1/2 cup) 1 clove garlic, minced 1/4 teaspoon red-pepper flakes, plus more for serving 2 ounces feta cheese, crumbled (about 1/3 cup) 2 large eggs, lightly beaten 1/2 teaspoon coarse salt 1/2 teaspoon sesame seeds

Gallery Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 45 mins Servings: 6 spinach-tart-276-mld109979.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 45 mins Servings: 6

Recipe Summary

prep: 35 mins total: 45 mins

Servings: 6

prep: 35 mins

total: 45 mins

prep:

35 mins

total:

45 mins

Servings: 6

6

spinach-tart-276-mld109979.jpg

spinach-tart-276-mld109979.jpg

Ingredients

Ingredients

  • 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 1 teaspoon coarse salt 2 tablespoons sesame seeds 1/3 cup extra-virgin olive oil 1/3 cup water

  • 1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups) 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped (about 1/2 cup) 1 clove garlic, minced 1/4 teaspoon red-pepper flakes, plus more for serving 2 ounces feta cheese, crumbled (about 1/3 cup) 2 large eggs, lightly beaten 1/2 teaspoon coarse salt 1/2 teaspoon sesame seeds

Directions

Crust: Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.

Filling: Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.

Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.

Reviews (8)

 Add Rating & Review     68 Ratings   5 star values:        10    4 star values:        19    3 star values:        30    2 star values:        6    1 star values:        3

Reviews (8)

Add Rating & Review     68 Ratings   5 star values:        10    4 star values:        19    3 star values:        30    2 star values:        6    1 star values:        3

Add Rating & Review

68 Ratings 5 star values: 10 4 star values: 19 3 star values: 30 2 star values: 6 1 star values: 3

68 Ratings 5 star values: 10 4 star values: 19 3 star values: 30 2 star values: 6 1 star values: 3

68 Ratings 5 star values: 10 4 star values: 19 3 star values: 30 2 star values: 6 1 star values: 3

  • 5 star values: 10 4 star values: 19 3 star values: 30 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: 5.0 stars       09/08/2020   Like other reviewers below, I found that the crust burned the first time at 35 mins/425. Fortunately, the dough is super simple to make and easy, so it was a live&learn situation. Probably 20 mins at 400 would be perfect and be sure to check.  

Martha Stewart Member     Rating: Unrated       12/02/2016   Maybe should say "bake until crust is golden brown and crisp, about 3-5 minutes." 35 minutes could not be correct.  

Martha Stewart Member     Rating: 3 stars       08/18/2014   The filling was delicious, but I was very unimpressed with the pastry for the tart shell. Too oily and difficult to roll out. I had to add some extra flour to the dough. It tasted good used for crackers, but I was otherwise unimpressed. Tough to get a fork through. Maybe the length of time given to bake the shell was too long. I'll be using a different dough recipe and adding the sesame seeds to it.  

Martha Stewart Member     Rating: Unrated       03/21/2014   My go-to quick dinner solution. Also good with canned artichoke hearts and/or fresh asparagus added to spinach mixture.  

Martha Stewart Member     Rating: Unrated       08/21/2013   Tried it. Loved it. So Easy. I made it in the convection oven and it came so good Might make the crust into crackers sometime  

Martha Stewart Member     Rating: Unrated       08/19/2013   The recipe is very tasty. The crust took about half as much time as directed, and I’d probably adjust the temperature down about 25º. The crust trimmings can be made into crackers, and leftovers heated well in the convection oven without drying out.  

Martha Stewart Member     Rating: Unrated       06/05/2013   I agree with the previous comment. 35 minutes was way too long for the crust. Haven't tried the finished product yet as it is still in the oven.  

Martha Stewart Member     Rating: Unrated       05/30/2013   Is there an error in this recipe? I cooked the crust at 425 degrees for 35 minutes as directed and it was black and hard as a rock. I had to toss it.

    Martha Stewart Member

    Rating: 5.0 stars 09/08/2020

Like other reviewers below, I found that the crust burned the first time at 35 mins/425. Fortunately, the dough is super simple to make and easy, so it was a live&learn situation. Probably 20 mins at 400 would be perfect and be sure to check.

Rating: 5.0 stars

Rating: Unrated 12/02/2016

Maybe should say “bake until crust is golden brown and crisp, about 3-5 minutes.” 35 minutes could not be correct.

Rating: Unrated

Rating: 3 stars 08/18/2014

The filling was delicious, but I was very unimpressed with the pastry for the tart shell. Too oily and difficult to roll out. I had to add some extra flour to the dough. It tasted good used for crackers, but I was otherwise unimpressed. Tough to get a fork through. Maybe the length of time given to bake the shell was too long. I’ll be using a different dough recipe and adding the sesame seeds to it.

Rating: 3 stars

Rating: Unrated 03/21/2014

My go-to quick dinner solution. Also good with canned artichoke hearts and/or fresh asparagus added to spinach mixture.

Rating: Unrated 08/21/2013

Tried it. Loved it. So Easy. I made it in the convection oven and it came so good Might make the crust into crackers sometime

Rating: Unrated 08/19/2013

The recipe is very tasty. The crust took about half as much time as directed, and I’d probably adjust the temperature down about 25º. The crust trimmings can be made into crackers, and leftovers heated well in the convection oven without drying out.

Rating: Unrated 06/05/2013

I agree with the previous comment. 35 minutes was way too long for the crust. Haven’t tried the finished product yet as it is still in the oven.

Rating: Unrated 05/30/2013

Is there an error in this recipe? I cooked the crust at 425 degrees for 35 minutes as directed and it was black and hard as a rock. I had to toss it.

All Reviews for Spinach Tart with Olive-Oil Cracker Crust

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spinach Tart with Olive-Oil Cracker Crust

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest