Spinach Bacon Tart
is an easy side dish you can put together quickly using puff pastry.
Spinach and bacon go together like hand in glove. I had an extra pastry crust that needed to be baked so I made this easy spinach and bacon tart.
It always makes me happy when I pull out ingredients from my fridge and make something that turns out just right. It doesn’t always work out that way but that’s another post.
You can make a weeknight dinner special and serve a spinach and bacon tart with a mixed green salad. If you have an unexpected guest (maybe the ‘boss’!) you will definitely make points with this tart.
Frozen puff pastry and fresh baby spinach are key ingredients to making this a quick and easy recipe. This is also a very flexible recipe so you can use whatever cheese you prefer. I used Gruyere cheese (it’s one of my favorites) for the mild nutty flavors that blend well with the spinach. But you can use goat cheese or feta cheese which also pairs well with spinach.
Spinach Bacon Tart
- 1 sheet Pepperidge Farms Puff Pastry, defrosted
- 1 egg, beaten
- 8-10 strips of bacon cooked & crumbled
- 3 cups fresh baby spinach
- 1/2 cup grated gruyere cheese (you can substitute goat cheese or feta cheese)
- 2 TBLS. grated parmagiano reggiano
- Salt & Pepper to taste
- Pinch of grated nutmeg
- Preheat oven to recommended temperature on Pastry Package (approx. 375-400 degrees)
- Cook the bacon and drain on paper towels. Chop into bite size pieces.
- Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
- Brush the uncooked pastry crust with the beaten egg. Bake the pastry approximately 12 minutes just until lightly browned.
- Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
- Add the gruyere cheese (or the cheese you prefer), then add the grated parmagiano reggiano on top (this cheese can be optional if using feta or goat cheese).
- Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown – approx. 15 minutes based on individual oven temps.
Cut into squares and serve. This recipe received a “Blue Ribbon” from Just A Pinch