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Summer tart with spinach, beaufort and comté cheese


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Rate this recipe 2.7/5 (115 Votes)


  • For the pastry: (with a dough mixer)
  • 50g butter (to lighten the batter) otherwise 75gr
  • 150g flour
  • 1/2 teaspoon salt
  • 50g of warm water
  • For the filling:
  • 1.2 kg fresh spinach
  • 45g grated Comté
  • 45g grated Beaufort
  • 4 tbsp creme fraiche or soya cream
  • 3 eggs
  • Salt and pepper
  • A pinch of nutmeg


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 35mins
Cost Budget Friendly


Step 1

Preheat the oven to 200°C. Wash and stem the spinach and cook it in a pan of hot water. It's best to cook the spinach in three separate quantities, transferring it each time into a colander to let it drain. Raw spinach is very bulky, but when cooked the volume will reduce quite a lot.

Step 2

In a food processor, mix together the eggs, grated comté, beaufort, creme fraiche, salt, pepper, nutmeg.

Step 3

Squeeze the spinach to drain all the remaining water.

Step 4

Add the spinach to the food processor and mix the whole for 30 seconds until smooth.

Step 5

Roll out the pastry onto baking paper, place in a flan tin and garnish with the filling.

Step 6

Bake for 35/40 mins at 200°C. Serve with a side salad. The tart can be eaten either hot or cold and can be prepared the night before.

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