Rustic Spinach Tart

Rustic Spinach TartRecipe
Photo: Cyd McDowell


Makes 4 entrée servings or 8 side servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 40 Minutes

Nutritional Information

Calcium 170 mg
Calories 526
Caloriesfromfat 0 %
Carbohydrate 50 g
Cholesterol 55 mg
Fat 26 g
Fiber 4 g
Iron 4 mg
Protein 18 mg
Satfat 4 g
Sodium 1925 mg


1 tablespoon olive oil
2 cloves garlic, minced
1 10-ounce box frozen chopped spinach—thawed, drained, and squeezed of
1 teaspoon kosher salt
1 teaspoon black pepper
2 ready-made piecrusts (such as Pillsbury)
1 cup low-fat cottage cheese
10 to 12 button mushrooms, thinly sliced
1 12-ounce jar roasted red peppers, drained and chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme ¼ cup grated
1 egg, lightly beaten


Preheat oven to 400°F. Place the olive oil in a medium skillet and place

over medium heat. Add the garlic. Cook and stir 1 minute, until

fragrant. Add the spinach and sauté gently for 2 minutes. Remove from

heat and season with the salt and pepper; set aside.

Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the

baking sheet. Spoon the spinach mixture evenly over the crust, leaving a

1-inch border around the edge. Layer the cottage cheese, mushrooms, and

peppers over the spinach. Sprinkle with the thyme and Parmesan.

Brush half the egg around the crust's 1-inch border. Place the second

crust on top and crimp the edges to seal. Brush evenly with the

remaining egg. Cut slits in the top crust to allow steam to escape. Bake

35 minutes or until golden. Cool on a rack for 5 minutes before serving.

Serve warm or at room temperature.