Savory Potato and Spinach Tart

One spring evening during a get-together with friends, I decided to try making this savory potato and spinach tart. It was such a hit that I've been making it regularly ever since. There's something about the combination of flaky crust, tender potatoes, and fresh spinach that just feels right. Honestly, the first time I made it, I forgot to blind-bake the crust and it turned out soggy. Lesson learned: don't skip that step if you want a crisp base!

Created by

The Chefpeterscooks Team

Last updated on 2026-03-25T18:47:12.355Z

Honestly, the first time I made it, I forgot to blind-bake the crust and it turned out soggy. Now, I make sure to take that extra step to ensure the base is crisp and delicious. Honestly, cooking is all about learning from those little mishaps, right?

What I Love About This

The crust stays crispy and flaky
Totally customizable with whatever greens you have on hand
Perfect for brunch or a light dinner

Choosing Your Ingredients

For this tart, I love using fresh spinach as it's so easy to find, but feel free to mix it with other greens like kale or chard if that's what you have on hand. Just make sure they’re chopped well. Also, if you're not a fan of cheddar, any cheese that melts nicely will do—feta or mozzarella work great too.

When it comes to potatoes, a starchy variety like Russets will give you a creamier texture, but you could use waxy potatoes like Yukon Golds for a firmer bite. If you're in a hurry, just remember that pre-cooking your potatoes for a few minutes in boiling water can cut down on baking time.

A Quick Note on Savory Potato and Spinach Tart

One thing I love about this tart is that it can easily become a clean-out-the-fridge meal. Leftover veggies or cheeses can be tossed in without a second thought. Just adjust the quantity if you’re adding something watery, like extra tomatoes, as it might make the filling a bit runny. I've learned the hard way that soggy tarts just aren’t as enjoyable.

If you’re making this ahead of time, you can prepare the filling and the crust separately. Just keep the crust wrapped in the fridge and pour the filling in right before baking. The key is to bake it just before serving for that inviting, warm dish that feels homemade.

Ingredients

Gather these ingredients to make the tart.

For the Tart

1 pre-made pie crust (like Marie Callender's)
2 medium potatoes, thinly sliced
2 cups fresh spinach, chopped
1 small onion, diced
2 cloves garlic, minced
3 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
Salt and pepper, to taste
Olive oil, for sautéing

Be flexible with the ingredients. You can swap in different veggies or cheeses based on what you have.

Instructions

Let's get cooking! Start by prepping all your ingredients.

Preheat the Oven

Preheat your oven to 400°F (200°C). This is an important step to ensure your tart cooks evenly.

Prepare the Crust

Place your pie crust in a 9-inch tart pan, making sure to press it into the edges. Prick the bottom with a fork a few times. This helps to prevent bubbling.

Blind Bake the Crust

Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake it for about 10 minutes, then remove the weights and bake for another 5 minutes until it's lightly golden. Trust me, this prevents a soggy bottom.

Sauté Vegetables

While the crust is baking, heat a drizzle of olive oil in a pan over medium heat. Add the diced onion and cook until soft. Then add the garlic and spinach, and cook until the spinach wilts. Remove from heat and let cool slightly.

Combine Filling Ingredients

In a mixing bowl, whisk together the eggs and milk. Stir in the sautéed vegetables, shredded cheese, salt, and pepper.

Pour Filling into Crust

Pour the filling into the prepared crust. Spread it out gently with a spatula if needed, and make sure it looks nice and even.

Bake the Tart

Bake the tart in the preheated oven for about 25-30 minutes, or until the center is set and the top is slightly golden. You'll know it's ready when a knife inserted in the middle comes out clean.

Let the tart cool for a few minutes before slicing. Enjoy!

How to Store Savory Potato and Spinach Tart

If you have leftovers, just let them cool completely before refrigerating. Store the tart in an airtight container and it should last about three days. When you’re ready to eat, a quick pop in the oven at 350°F (175°C) for about 15 minutes will bring back that lovely texture.

Freezing is also an option if you’re planning ahead. Just make sure it’s well wrapped and you can keep it for up to a month. Thaw in the fridge overnight before reheating. Sometimes I find the flavor actually deepens after freezing, which is a nice surprise.

Ways to Switch It Up

Want to change the vibe? Add some cooked bacon or sausage for a heartier version. A sprinkle of chili flakes can also spice things up a bit if you like some heat. Just remember that these additions might change the cooking time slightly, so keep an eye on the tart as it bakes.

For a lighter version that's also vegetarian, swap the cheese for cashew cream or nutritional yeast. It gives that satisfying richness without the heaviness, although the texture won't be quite the same. Every time I play around with these changes, I’m reminded that this tart is forgiving and adaptable—it just wants to be enjoyed!