When you think of spring, what comes to mind?
For me, sure there are holidays (Easter, Mother’s Day) and warm, sunny days but I also think of all of the fresh, bright greens that are coming into season, especially spinach!
Now, spinach might conjure up images of Popeye or cringeworthy childhood memories of being forced to eat this bright green vegetable but I’m here to open your eyes to what a versatile and delicious spring vegetable it can be. While it’s delicious on its own either as a salad or stuffed under your lunch plate, spinach is also delicious when paired with creamy goat cheese like in this Spinach Goat Cheese Tart.
And it’s not just the goat cheese that gives this tart’s filling a creamy, luxurious texture. Rather it gets that delicious filling and an added serving of protein thanks to a simple can of white cannellini beans. Spinach and white beans are a classic pair together and using them in this tart helps to amp of the nutrition as well as the flavor!
That delicious filling is then added to a super simple pie crust made from whole wheat flour and extra-virgin olive oil which gives the crust a light flavor well suited for the delicate spinach. And don’t be scared by making the pie crust - it all comes together with a few pulses in your food processor but you can totally use a store bought crust if you’re looking to make this recipe even easier.
And talking about easy, would you believe that this entire recipe only has FIVE ingredients aside from salt, pepper, olive oil and water….but you have those right?! It’s also ready in under an hour or can be made ahead of time for even quick prep time. Paired with a light salad it makes a delicious meatless dinner but also is right at home for a Spring brunch party spread.
So are you ready to give this tart (and spinach) a try? Don’t forget to tag me @wellnessbykristen in your creations! And if you’re looking for even more inspiration to eat more seasonally, don’t forget to join my FREE challenge starting Monday, April 29th - The Simply Seasonal Challenge for Spring.
Spinach Goat Cheese Tart
Time: 45 Minutes
Special Equipment: 9-inch tart or quiche pan with removable bottom, food processor
For the Crust
1 1/2 cups whole wheat flour
1 teaspoon sea salt
5 tablespoons extra-virgin olive oil
6-8 tablespoons cold water
For the Filling
11 ounces baby spinach or regular spinach with stems removed (about 8 packed cups)
1 15 ounce can white beans (Cannellini beans are preferred but you can also use Great White Northern beans), drained and rinsed
3 ounces goat cheese
1 egg, beaten
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Preheat oven to 350F. Lightly grease a 9-inch tart pan with a removable bottom with olive oil (I like using my Trader Joe’s olive oil spray for this).
Place the whole wheat flour and salt into a large mixing bowl. Add the oil and 6 tablespoons of the water, using a fork to combine. Add more water, 1 tablespoon at a time, until the dough is well moistened and combined but still crumbly.
Turn the dough out onto your prepared tart pan and begin to press the dough to cover the bottom of the pan and up the side, ensuring an even thickness throughout. I like to use a flat cup or measuring cup to help with this. Trim any excess off the top to ensure the sides are all one height.
Line the dough with parchment paper and fill with baking weights or dried beans or rice for blind baking. Prick the bottom of the tart allover with a fork.
Bake the tart for 10-15 minutes or until lightly golden. Remove and let cool slightly.
While the tart is blind baking, prepare the filling. In a medium saucepan over medium heat add the extra-virgin olive oil. Once hot, add the spinach and cool until wilted, stirring frequently.
Add the cooked spinach, white beans, goat cheese, egg, salt and pepper to a food processor. Blend until well combined.
Spread the spinach mixture over the bottom of the tart and smooth it on top. Bake in the oven for 25 - 30 minutes. If the edges of the crust appear to be browning too much, simply place some foil over them to prevent this.
Remove and let cool slightly to set, about 5 minutes. Serve warm or at room temperature.