Another Tart? Yes

spinach tart7

Yes, I am posting another tart.

Please don't judge me.

My friend Steve at My Favorite Flavours pointed out that I have 18 tarts on my blog and I may have a problem.

I love them, I can't help myself.
Savory tarts being my favorite.

With a basic custard recipe, you can turn anything into a beautiful light supper with a salad.

Tarts are not only delicious, but visually appealing as well.
You can use different size tart pans and decorate the top however you like.

I liked Eileen's idea of decorating the top with roasted peppers, so I followed her lead.
It made my usual spinach Gruyere tart just a little more special!

Basic Custard Recipe:

3 large eggs plus 1 yolk
1 cup of milk or heavy cream
salt & pepper

Whisk these ingredients together in a bowl, and there, you have your custard.

The rest of the ingredients you will need:

1 large or 2 small red bell peppers (for roasting)
1 onion, sliced thin
1 package frozen chopped spinach, defrosted (make sure you squeeze all the water out)
salt & pepper
3 slices of bacon
1 cup of shredded Gruyere or Swiss cheese

Roast a red bell pepper or two (if you have extras, save for sandwiches).
For easy roasting pepper method, click here.
Cut the peppers into thin strips and set aside.

1 recipe for savory pie crust or use a defrosted frozen pie shell.

Roll out your pie crust and press into tart pan with removable bottom. I like a deep dish tart pan to hold all the ingredients better. Keep the prepared tart pan in the fridge till ready to fill.

Fry up the bacon crisp and lay on paper towels to drain. Crumble into pieces.

Now in the same skillet, fry up your onion slices and add defrosted spinach at the last minute to combine. Season with salt and pepper.

Set your prepared tart pan on baking sheet, so it doesn't leak all over your oven.
Lay the bacon pieces on the bottom of the prepared pastry.

Next layer with the onion spinach mixture.

Add your shredded cheese and mix in with the egg milk custard to combine.
Carefully pour over the spinach onion bacon mixture.

Fan the thinly sliced roasted red pepper slices decoratively around the top.

Bake in a 375F oven for about 30 minutes until golden and crust looks done.



Ciao Chow Linda said…
Why would we think anything less of the Tart Queen for posting another one - and a gorgeous, delicious one at that?
Mom24 said…
This looks wonderful. Stupid question, how is this different from a quiche?
Linda said…
Quite lovely!! and at first glance I thought it was decorated with chovies!!! and you know how I love chovies!!!
Stacey Snacks said…
A QUICHE has milk or cream mixed in with the eggs to make a custard, and a tart is usually just a filled pastry (pate brisee or puff pastry).

It also sounds nicer to call it a "tart".
Tarts can also be sweet, like a fruit tart or chocolate tart, or savory like this one.
Steve said…
Well done, Tart Queen. A problem? Not a bad one to have - certainly not severe enough to seek medication! Thanks for the shout-out.
Yes the Tart Queen - I love it!
Kathy Walker said…
The crust looks as though it would melt in the mouth....I am lovin' the tarts!!
This I want to eat today! Oh that looks so good!
Dana said…
I have a tart problem too. They are so pretty and impressive for dinner parties. Love what you did with the roasted peppers!
Eileen said…
If you have a problem, Stacey, then I also have a problem.
citronetvanille said…
That is a gorgeous tart for sure, what's wrong with 18 tarts? I don't see where the problem is :o) You are becoming the perfect French housewife cook :o)
K Hamilton said…
This looks sooo good! I love tarts a little obsessively as well. You can pretty much make a tart out of anything, and lord do I! Great post!
Stacey, The Queen of Tarts. This one is super amazing. I want a slice NOW. Rosemary
You can't make enough tarts for me Stacey. They are all amazing. Save me a slice - I'll be right over.
Lori Lynn said…
Ooh, love the design!