Baking / Special Diets / Spinach / Tomato / Vegetarian

Spinach, Tomato + Goats Cheese Tart

Spinach, Tomato + Goats Cheese Tart

This is a recipe that I have held tightly to my chest for many years. I can’t take credit for it as it’s my Mum’s creation, but it’s too good not to share with you all. As the weather begins to warm up and the desire to eat al fresco gets stronger, this tart can do no wrong. It’s light but creamy, salty but sweet and a delight to eat – hot or cold. Thanks for the recipe, Mum!


1 sheet good quality, short crust pastry

1 tbsp olive oil

1 large brown onion, roughly chopped

4 rashers of bacon, rind removed, chopped

1 bunch of English spinach – washed thoroughly and chopped

3 large free range eggs

500g ricotta

150ml sour cream

Pinch of ground nutmeg

1 tbsp plain flour

Sea salt

Freshly ground black pepper

Small handful of fresh oregano or pinch of dried oregano

2 large tomatoes, sliced horizontally

2 tbsp parmesan, grated

Goats cheese, to serve


1. Lightly grease a 23cm tart tin and preheat oven to 180C.

2. Roll out pastry to line the tin – ensure there is a little extra to go over the edge of dish – pinch into place.

3. Prick the bottom of the pastry with a fork. Line with baking paper and baking beans and pop into the oven to blind bake for 10-15 minutes, until golden brown. Remove paper and beans and set aside.

4. Heat olive oil in a large fry pan over medium-high heat. Add onions and cook for 3-5 minutes, until soft. Add bacon and cook for a further 3-4 minutes.

5. Add chopped spinach and cook for 1 minute, until wilted.

6. Take the pan off the heat and stir in flour.

7. In the bowl of a food processor, combine ricotta, sour cream, eggs and nutmeg and blend until smooth. Add to spinach mixture and stir gently to combine. Add oregano and a pinch of salt and pepper. Mix well.

8. Carefully pour mixture into the baked pastry shell. Decorate with sliced tomatoes and grate over a generous amount of Parmesan. Bake in the oven for 30-35 minutes.

9. Remove from oven and allow to cool slightly before dotting the top with goats cheese and a few extra fresh oregano leaves. Serve.


11 thoughts on “Spinach, Tomato + Goats Cheese Tart

  1. Recipes like these with a strong emotional connection and memories of our families are my favourite. It’s recipes like these that gives us so much insight into your life that may be so completely different from mine but all the same filled with love. Cheesy, but family recipes really do get to me. Thank you for sharing this.

  2. Thank you – and your Mum – for sharing this recipe – I just happened to have many of the ingredients in the fridge when I saw this post so made it on Friday night…very delicious and will definitely be making it again!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s