Easy Pizza Alternative Spinach Tart
This spinach tart is made with ingredients that are readily available in Provence – black olives, fresh greens and flour. Easy to make as the crust does not need to rise (like pizza dough), this is a perfect savoury pie for appetizers or for lunch with a green salad.
The recipe comes from Ginger and Nutmeg, who love putting on an apron and learning some new tricks in the kitchen. Here, is what Nutmeg had to say:
Whether your passion is art, music, food or something else it would be hard not to feel the urge to be creative. Ginger and Nutmeg were very fortunate to spend two days with Marc Heracle in his beautifully appointed kitchen at Chateau D’Arnajon. The Chateau is located in the village of Le Puy Sainte Reparade. Marc’s focus is on traditional Provençal style cuisine. Traditional methods pre-1900s did not include dairy, butter or refined flours. One of Nutmeg’s favourites is a dish that she has repeated since, Tartes d’herbes aux Epinards…. Continue reading here for the full story.
Spinach Tart - Tarte Herbes aux Epinards
Ingredients
- 1 1/2 lbs spinach about 6 cups, or mix of leafy greens
- 1 tsp Salt
- a pinch oregano
- 7-8 tbsp olive oil
- 2 1/2 cups flour
- a pinch baking powder
- 1 clove garlic
- 20 black olives pitted
- 5 tbsp Water
- 3 cups Grated Cheese of your preference, we used Emmental
Instructions
- Sauté in a pan spinach or mixed greens in 3 tablespoons of olive oil
- Add salt and oregano
- Stir until the spinach is wilted, remove from heat
- In a food processor, mix flour, with a pinch of baking powder, garlic clove, olives, water and add 4 tablespoons of olive oil, pulse until well mixed
- Spread this dough on a pizza dish
- Cover with the wilted spinach
- Cover with grated cheese
- Bake for 15 minutes at 400° F
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2 Comments
Yet another great vegetarian tart – thanks!
Hi David: this tart is pizza-esq, super easy to make and you can vary the toppings. We can’t wait to see your version.