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Spinach Tart with Olive-Oil Cracker Crust

Recipe photo courtesy of Johnny Miller

In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.

Source: Martha Stewart Living, June 2013
Total Time Prep Servings

Ingredients

Crust

Filling

Directions

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Reviews

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How would you rate this recipe?
67
  • aprilsuzanne55
    2 DEC, 2016
    Maybe should say "bake until crust is golden brown and crisp, about 3-5 minutes." 35 minutes could not be correct.
    Reply
  • Sanleigh3
    18 AUG, 2014
    The filling was delicious, but I was very unimpressed with the pastry for the tart shell. Too oily and difficult to roll out. I had to add some extra flour to the dough. It tasted good used for crackers, but I was otherwise unimpressed. Tough to get a fork through. Maybe the length of time given to bake the shell was too long. I'll be using a different dough recipe and adding the sesame seeds to it.
    Reply
  • LLW
    21 MAR, 2014
    My go-to quick dinner solution. Also good with canned artichoke hearts and/or fresh asparagus added to spinach mixture.
    Reply
  • lpgian
    21 AUG, 2013
    Tried it. Loved it. So Easy. I made it in the convection oven and it came so good Might make the crust into crackers sometime
    Reply
  • coppercrazed
    19 AUG, 2013
    The recipe is very tasty. The crust took about half as much time as directed, and I’d probably adjust the temperature down about 25º. The crust trimmings can be made into crackers, and leftovers heated well in the convection oven without drying out.
    Reply
  • jnkeller
    5 JUN, 2013
    I agree with the previous comment. 35 minutes was way too long for the crust. Haven't tried the finished product yet as it is still in the oven.
    Reply
  • Child_of_the_sixties
    30 MAY, 2013
    Is there an error in this recipe? I cooked the crust at 425 degrees for 35 minutes as directed and it was black and hard as a rock. I had to toss it.
    Reply

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