Southern-Style Spinach and Pimento Cheese Savory Tart
A flavorful Southern-inspired baked tart combining tender spinach, creamy pimento cheese, sharp cheddar, and a buttery flaky crust. Perfect as a warm side dish or light lunch.
Ingredients
Check ingredients as you go.
- Dough
- Filling
- Seasoning
Let’s make it
Preparation
Preheat the oven to 190°C (375°F). Place the pie crust in a 9-inch tart pan and set aside.
Cooking Filling
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
Cooking Filling
Add fresh spinach leaves to the skillet and cook, stirring occasionally, until wilted and most moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
Filling Mixture
In a large bowl, combine cooked spinach mixture, diced pimentos, shredded cheddar, softened cream cheese, mayonnaise, and beaten eggs. Mix until well blended. Season with salt and freshly ground black pepper to taste.
Assembly
Pour the filling mixture evenly into the prepared pie crust. Smooth the top with a spatula.
Baking
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
Serving
Remove from oven and let the tart cool for 10 minutes before slicing. Serve warm.
Tips & notes
For extra flakiness, brush the pie crust edges with an egg wash before baking. You can add a pinch of cayenne pepper to the filling for subtle heat. Fresh spinach must be well cooked and drained of excess moisture to prevent a soggy crust.
Saving it for later
Store leftovers covered tightly in the refrigerator for up to 3 days. Reheat gently before serving.
Reheating
Reheat tart slices in a preheated 175°C (350°F) oven for 10-12 minutes until warmed through and crust is crispy. Avoid the microwave to maintain crust texture.
