Spinach and Onion Puff Pastry Tart
- Prep
- 15 min
- Cook
- 15 min
- Yield
- 1 tart (6 slices)
- Level
- medium
- Cuisine
- British
A savory puff pastry tart topped with wilted spinach, caramelized onions, garlic, and fresh thyme, finished with melted cheddar cheese. The pastry borders crisp and golden while the filling stays moist and flavorful. Serve warm or at room temperature.
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Method
8 steps- 1
Preheat oven to 400°F/350°F fan/400F/.
- 2
Line a baking tray, or skip if using ready-rolled pastry on baking paper.
- 3
Remove tough stalks from mature spinach. Wash thoroughly in a colander, pour boiling water over leaves to wilt, then cold water. Squeeze out excess liquid by hand and chop roughly.
- 4
Sauté onion in oil over medium heat for 10 minutes until soft and golden. Add garlic for the last few minutes, then thyme and spinach. Season with salt and pepper.
- 5
Roll puff pastry on floured surface to ¼" thick rectangle, or unroll ready-rolled pastry. Place on baking tray and score a border around the edge.
- 6
Spread spinach mixture over pastry leaving a border. Scatter grated cheese over top.
- 7
Bake for 15-20 minutes until pastry is crisp and golden.
- 8
Serve warm or cold.
Tips
Squeeze spinach thoroughly after wilting to prevent a soggy tart.
Score the pastry border cleanly so it rises evenly during baking.
For a crispier base, place the baking tray in the oven while preheating.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently or serve cold.
Assemble completely (without baking) up to 4 hours ahead. Cover and chill, then bake as directed.
Serve warm or at room temperature, optionally with a side salad or sour cream.
Common Mistakes
Do not skip squeezing excess moisture from spinach to avoid a soggy, wet tart.
Do not skip scoring the pastry border to avoid uneven rising.
Do not overbake beyond 20 minutes to avoid burnt pastry edges.