Spinach Bacon Goat Cheese Tart

Recipe Jump Button
Spinach Bacon Goat Cheese TartBuy 353
Help! I’m overrun with spinach out of my garden! I harvested about a pound of it two days ago and it looks like another pound has already grown again. Any spinach recipe suggestions (preferably ones that use the stuff by the ton) would be very welcome!

To keep up  with the supply I have been substituting spinach in just about any recipe lately. Sometimes that turned out well and other times not but in this spinach bacon goat cheese tart it worked great! I usually make this recipe with leeks but with spinach it tasted even better. (In its leek form the tart is a loose adaptation from one of my favorite cookbooks, Nordstrom Flavors). If you get to make it, let me know what you think and do let me know about any favorite spinach recipes, please!

Spinach Bacon Goat Cheese Tart
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 3
For the crust:
  • 1¼ cup all-purpose flour
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, cut into 1-inch chunks, very cold
  • 3 tablespoons shortening, very cold
  • 4-8 tablespoons ice water (amount depends on the humidity in your kitchen)
For the filling*:
  • ¼ pound bacon, diced
  • 8 ounces spinach, roughly chopped
  • ¼ cup chicken broth
  • 2 ounces goat cheese
  • ¼ cup sour cream
  • 1 egg
  • salt
  • fresh pepper
For the crust:
  1. Pulse flour and salt briefly in a food processor.
  2. Add butter and pulse briefly 3 to 5 times.
  3. Add shortening and pulse another 3 to 5 times to incorporate.
  4. Transfer the mix into a large bowl and add 4 tablespoons of ice water. Bring the dough together with your hands, add more water (one tablespoon at a time) if you need to.
  5. Roll the dough into a ball, then flatten into a disk, wrap with plastic and put into the fridge for one hour.
  6. Roll out the dough on a floured surface and fit it into your greased pan. Press against the sides and cut off any excess. Cover with plastic and put in the freezer for 30 minutes.
  7. Heat the oven to 400 degrees F.
  8. Line the dough with aluminum foil and fill with pie weights (I just use dried beans for that).
  9. Bake the crust for 13 minutes.
  10. Remove the foil and the weights, reduce the temperature to 350 degrees and bake the crust for another 20 minutes.
  11. Take the crust out and let it cool.
For the filling:
  1. Cook the bacon over medium heat until slightly crispy.
  2. Take the bacon out with a slotted spoon and dry it on a paper towel.
  3. Add the spinach and the broth to the bacon fat and cook the spinach until is it tender.
  4. Drain the spinach well in a colander.
  5. Whisk goat cheese and sour cream in a bowl until smooth, then whisk in the egg.
  6. Add spinach and bacon to the cheese mix and season with salt and fresh pepper.
  7. Fill into the crust and bake at 350 degrees until set (25-30 minutes).
*The amounts here are for a 13-inch by 3.5-inch rectangular pan. For a 9-inch round pan double the amounts for the filling.

Pin on PinterestShare on YummlyShare on Facebook


    • Nicole B. says:

      Thank you so much, Tori! Just hopped over to your blog, sounds like you’re living an interesting life in South America! I look forward to following your adventures. Thanks so much for stopping by! :)

  1. Pang says:

    When I have a ton of fresh spinach, I usually make spinach & feta pie with filo pastry OR cream of spinach soup. :)

    Anyway, I am loving your pie recipe as well as your photo, Nicole. It looks delicious, esp. with bacon on top :)

    • Nicole B. says:

      Thank you so much, Anna! This is a cool idea and also a perfect excuse for me to finally buy a pasta maker!

Leave a Reply