Savory Southern Spinach and Pimento Cheese Tart
A rich and flavorful savory tart combining tender spinach and creamy Southern-style pimento cheese baked in a flaky pastry crust. Perfect for lunch or a comforting light dinner with a touch of Southern charm.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Garnish
Let’s make it
Preparation
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart or pie pan if necessary.
Crust
Roll out the pie crust into the tart pan, pressing evenly on the bottom and sides. Trim any excess and prick the bottom lightly with a fork. Set aside.
Filling
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Filling
Add minced garlic and cook for 1 minute until fragrant.
Filling
Add fresh spinach to the skillet and cook, stirring, until wilted and all moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
Filling
In a large bowl, combine the pimento cheese, softened cream cheese, and beaten eggs. Fold in the cooked spinach mixture. Season with salt and freshly ground black pepper.
Assembly
Pour the cheese and spinach filling mixture evenly into the prepared pie crust, smoothing the top.
Baking
Bake in the preheated oven for 30–35 minutes, until the filling is set and the crust is golden brown. The center should be firm to the touch.
Finishing
Remove the tart from the oven and let it cool 10 minutes before slicing. Optionally, sprinkle with paprika for color.
Tips & notes
Press out as much moisture as possible from cooked spinach to avoid a soggy crust. Using fresh Southern-style pimento cheese enhances the authentic flavor, but store-bought works well too. Let the tart rest before slicing for clean slices.
Saving it for later
Store leftover tart covered in the refrigerator for up to 3 days in an airtight container or tightly wrapped with plastic wrap.
Reheating
Reheat individual slices in a preheated 350°F (175°C) oven for 10-12 minutes until warmed through, or microwave covered for 1-2 minutes. Avoid overheating to prevent drying out.
