Spinach and bacon go together like hand in glove. I had an extra pastry crust that needed to be baked so I made this easy spinach and bacon tart.
It always makes me happy when I pull out ingredients from my fridge and make something that turns out just right. It doesn't always work out that way but that's another post.
You can make a weeknight dinner special and serve a spinach and bacon tart with a mixed green salad. If you have an unexpected guest (maybe the 'boss'!) you will definitely make points with this tart.
Frozen puff pastry and fresh baby spinach are key ingredients to making this a quick and easy recipe. This is also a very flexible recipe so you can use whatever cheese you prefer. I used gruyere cheese (it's one of my favorites) for the mild nutty flavors that blend well with the spinach. But you can use goat cheese or feta cheese which also pairs well with spinach.
Spinach and Bacon Tart Ingredients - 1 sheet Pepperidge Farms Puff Pastry, defrosted
- 1 egg, beaten
- 8-10 strips of bacon cooked & crumbled
- 3 cups fresh baby spinach
- 1/2 cup grated gruyere cheese (you can substitute goat cheese or feta cheese)
- 2 TBLS. grated parmagiano reggiano
- Salt & Pepper to taste
- Pinch of grated nutmeg
Directions - Cook the bacon and drain on paper towels. Chop into bite size pieces.
Cut into squares and serve.