Caramelized Garlic, Spinach and Cheese Tart

Caramelized Garlic, Spinach and Cheese Tart
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Tarts have a way of combining good, simple ingredients and turning them into something elegant. Quality white cheddar, caramelized garlic and crème fraiche make a rich tart with a custard-like filling. You can use almost any cheese that melts easily in this recipe. Sharp yellow cheddar, Gruyere and Emmental all work well in place of sharp white cheddar.


  • 1 ¼ all-purpose flour, plus more for dusting
  • 1 pinch salt, plus more for tart
  • 1 cup cubed butter, chilled
  • 3 heads garlic, cloves peeled
  • Kosher salt, to taste
  • 1 Tbsp. olive oil
  • 2 cups sharp white cheddar, grated
  • 2 cups baby spinach, stems trimmed
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. fresh sage, chopped
  • 1 tsp. fresh tarragon, chopped
  • 4 large eggs, room temperature
  • ¾ cup crème fraiche
  • ¾ cup heavy cream
  • 2 cups dried beans or rice


  1. Heat the oven to 350° F. Pulse together the flour and butter in a food processor until it looks mealy, about 20 times. Drizzle in ¼ cup ice water while pulsing. Wrap the dough in plastic wrap and chill it for 2 hours.
  2. Dust a 9” pie tin with flour. Roll the dough to about ⅛" thickness and press it into the pie tin. Lay parchment paper on top of the dough.
  3. Pour 1 or 2 cups of dried beans or rice onto the parchment paper. Bake the pie crust for 30 minutes and remove the beans and parchment paper. Bake the crust 10 more minutes and let it cool completely.
  4. Coat the garlic cloves with olive oil and arrange them in an even layer on a sheet pan. Roast the garlic until it's caramelized and soft, about 40 minutes. Set the garlic aside to cool.
  5. Sprinkle the cheese over the pie crust. Lay the spinach in the crust.
  6. Whisk together the balsamic vinegar, eggs, sage, tarragon, crème fraiche and heavy cream. Season with pinches of kosher salt and freshly ground black pepper. Stir in the garlic cloves.
  7. Pour the egg mixture over the spinach. Bake the tart until it's browned, 30- 40 minutes. Cool before serving.
Activate to launch comment card