Spinach and Bacon Tart
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This is a quick and easy app to fix if you have some unexpected guests during the holidays. During the first baking, the puff pastry "puffed." I just pressed down the middle.
I loved the mix of flavors. Next time I may try sprinkling some balsamic vinegar over it after it comes out of the oven. Yum!
- egg, beaten
- 8 slice
- bacon, cooked & crumbled
- 3 c
- baby spinach (fresh)
- 1/2 c
- shredded gruyere cheese (you can also use feta cheese or goat cheese)
- 2 Tbsp
- parmigiano-reggiano, grated
- 1 pkg
- 1 puff pastry sheet, thawed
- 1 pinch
1For complete details to make this recipe got to <a href="wineladycooks.com/..." target="_blank">Winelady Cooks</a> sometimes it's easier to understand the recipe when reading the blog post.
Cook the bacon and drain on paper towels. Chop into bite size pieces. Heat oven to 350 degrees.
2Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
3Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
4Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
5Add the Gruyere cheese (or the cheese you prefer), then add the grated Parmigiano-Reggiano on top (this cheese can be optional if using feta or goat cheese).
6Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown - approx. 15 minutes based on individual oven temps.
7Cut into squares and serve, either hot or room temperature.