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Bacon, Onion and Spinach Tart

Bacon, Onion and Spinach Tart

You will want this spinach tart in your repertoire all year-round. The lushness of spinach, combined with the crisp bacon make this a delicious and unique recipe. Here is how you can make it yourself:

spinach tart

  • 6 cups of baby spinach
  • 1 rolled piecrust
  • 4 slices of bacon
  • ¾ tsp of salt
  • ¼ tsp of dried thyme
  • 1 and ½ pounds of yellow onions
  • ¼ tsp of black pepper
  • 3 eggs
  • ¼ cup of shredded Gruyere cheese

Bacon, Onion and Spinach Tart

First of all, begin by heating your oven up to 375 degrees F. Take your piecrust and fit in into a 9-inch tart pan. You can trim off the excess crust from the top of the tart pan if necessary. Put it into the fridge to cool while you prepare the filling.

Secondly, take a large skillet and place it over medium heat. Chop the bacon into little bits and add it to the pan. Let it cook for 8 minutes, stirring from time to time so it does not char. When you bacon is almost ready, add in the spinach and cook for one minute. With a slotted spoon, remove your bacon and spinach mixture and put it on a plate.

Add onions, thyme and ¼ teaspoon of salt into the skillet. Cover everything and let it cook for 25 minutes on medium heat. Give the mixture a stir from time to time, then remove it form heat and let it cool off.

Into a bowl, whisk together the eggs, salt and pepper. Add in the bacon and onion mixture over the eggs. Stir to incorporate everything, then pour it over the pie crust. Bake the spinach tart in the oven at 375 degrees for fifteen minutes. Reduce the heat to 325 and cook an additional 20 minutes.

Lastly, sprinkle your tart with Gruyere cheese and add it to the broiler for one more minute. Let it cool off then you can slice it and serve it.

 

 

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