Vegetable tart with spinach and cottage cheese

Ingredients

• 100 gplain flour
• 65 gwholemeal flour
• 15 mlolive oil
• 60 gfromage frais
• 15 gyeast
• 50 mlwater
• 2.5 mlsalt
• 3eggs
• 200 mlcottage cheese
• 1red onion
• 1 clovegarlic
• 250 gfresh spinach
• 2.5 mlgrated nutmeg
• to tastesalt
• to tasteblack pepper
• 50 ggrated cheese

Instructions

1. 1

   Mix the dough

   Dissolve the yeast in the water. Stir in the fromage frais, wholemeal flour, salt and olive oil, then knead in the plain flour until the dough is pliable.

2. 2

   Prepare the base

   Roll out the dough and place it in a greased tart tin. Prick the base with a fork and bake it at 200°C for about 10 minutes.

3. 3

   Cook the vegetables

   Finely chop the red onion and garlic and sauté them in a saucepan. Add the spinach and heat it briefly; once it has softened, remove the pan from the heat.

4. 4

   Mix the filling

   Drain the water from the spinach and onion mixture. Stir in the eggs, cottage cheese, nutmeg, salt and pepper.

5. 5

   Fill and bake

   Spread the filling over the pre-baked tart base and scatter the grated cheese on top. Bake at 180°C for about 30 minutes.

What is a spinach and cottage cheese tart?

This is a savoury tart with a yeast-raised pastry base and a filling of spinach, cottage cheese and eggs. It comes from a Danish recipe tradition, where tarts make a handy centrepiece for a simple meal.

The wholemeal flour gives the base a more robust character, while the soft cheese and eggs hold the spinach together. A short pre-bake helps the base set before the moist filling goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 0g protein, 0g carbs, 0g fat.

The pastry and flour contribute most of the carbohydrates, while olive oil and the grated cheese contribute fat; eggs and cottage cheese provide protein. Serve a slice with salad or other vegetables to add freshness and round out the plate.

A pliable pastry base

Yeast dough: knead in the plain flour gradually and stop when the dough feels pliable rather than dry. The recipe relies on a soft dough that can be rolled out and placed in the tin.

Pre-baking: prick the base with a fork and bake it for about 10 minutes at 200°C. This gives it a head start before it is covered with filling.

Spinach and onion filling

Spinach: heat it only until it softens, then drain the mixture well. Excess water can make the filling loose and the pastry base soggy.

Eggs and cottage cheese: stir these through with the seasoning to make an even filling. The eggs help it set as the tart bakes.

How to tell when it is done

Look for a filling that has set rather than appearing liquid in the centre, with the grated cheese melted on top. The recipe gives about 30 minutes at 180°C, but check the tart towards the end of baking.

Let the tart rest briefly before cutting so the filling has a chance to settle.

Timing the two bakes

Base first: bake the pastry for about 10 minutes at 200°C before adding the filling. Then lower the oven to 180°C for the final bake of about 30 minutes.

The recipe lists 90 minutes in total, so allow time for preparing and handling the dough as well as baking.

What to serve with it

A crisp green salad makes a fresh contrast to the soft, savoury filling. You could also serve the tart with steamed vegetables for a more substantial plate.

Cut it into four portions for the stated serving size, or pair a smaller slice with soup.

Recipe notes & tips

• Add the plain flour gradually so you can stop once the dough is pliable.
• Grease the tart tin before placing the rolled-out dough in it.
• Prick the pastry base all over with a fork before pre-baking.
• Drain the softened spinach and onion thoroughly before mixing the filling.
• Check that the centre of the filling has set before taking the tart out of the oven.

Variations

• Frozen spinach: use it instead of fresh, as the recipe allows, and drain it well after heating.
• Extra seasoning: adjust the salt and pepper in the filling to suit your taste.
• Cheese topping: choose a grated cheese you enjoy for the topping.
• More vegetables: serve the tart with a generous green salad for a fresher plate.

Common mistakes to avoid

• Dry dough: add the flour gradually and stop kneading once the dough is pliable.
• Skipping the fork pricks: prick the base before pre-baking so it can vent.
• Watery spinach: drain the softened vegetable mixture well before adding the eggs and cottage cheese.
• Filling too soon: pre-bake the base for about 10 minutes before adding the filling.
• Overbaking: check the tart as it approaches 30 minutes at 180°C and remove it once the filling is set.

How to store

Keep leftover tart covered in the fridge and eat within 3 days. Reheat portions in the oven until warmed through.

Frequently asked questions