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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 Finished Tastes Provence @PerfProvence

Spinach Tart - Tarte Herbes aux Epinards

This recipe is from the kitchen of Marc Heracle in Provence. It is a more traditional dish as it uses typical local products (olives, spinach, olive oil). This is a simple dish to make. You can serve as a starter or as a main with a big salad. You may never make pizza again!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Provencal, Vegetarian
Servings 4 Slices


  • 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


  • 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
    Spinach Tart #TastesofProvence @PerfProvence
  • Cover with grated cheese
  • Bake for 15 minutes at 400° F
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).


  1. blank
    November 29, 2016 at 5:38 pm — Reply

    Yet another great vegetarian tart – thanks!

    • blank
      December 2, 2016 at 3:24 pm — Reply

      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.

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