Choosing Your Greens

The beauty of this tart is that you can really use any leafy greens you love. I'm a huge fan of spinach and chard – they hold up well to baking and have a nice earthy flavor. But feel free to experiment! Kale, arugula, even some tender young beet greens would work beautifully. Well, just make sure you really wash the greens before you begin. Like seriously, you would not want any gritty surprise in a tart!

Making the Crust

Store-bought for the crust is always the way I go. Sometimes, let's be real, shortcuts are totally fine! Just a regular store-bought pre-made pie crust works great. When you are short on time, there is no need to spend the time making one from scratch. But if you're feeling ambitious, by all means, make your own! Just make sure it's fully baked before you add the filling; you want a nice, crispy base for your tart. Some people like to blind bake their crust-baking it with pie weights first to prevent shrinkage-but I haven't found it necessary with this recipe.

The Filling: Simple yet Flavorful

That's where the magic lies, folks. To make the filling, you'll need some sautéed garlic and onions-they add that depth in flavor that really elevates the taste of the greens, of course. Just don't overcook them; you'd hate for them to get bitter. Then add your leafy greens-and plenty of it! You want a generous amount. I usually wilt them down just a bit while cooking, this helps them to shrink and fit more nicely into the tart shell. Next comes eggs and cream-these bind everything so beautifully. Then, seasoning with plenty of salt and pepper-nutmeg adds warmth, totally optional but, I think, the reason anyone does it in the first place-maybe even freshly grated parmesan or pecorino romano if one wants to be really cheesy. Stir it all together. That's it!

Assembling and Baking

Fill the pre-baked pie crust with the mixture. Yes, it is okay that it is over-flowing, this is part of the rustic charm of the tart, but you may trim it if you like a neat look. Bake in a preheated oven at 375°F (190°C) for about 30-40 minutes or until the filling is set and golden brown. The golden brown top and set filling is a sure sign the tart is perfectly cooked. Let it cool slightly before slicing and serving. It's best served warm— but it's still delcious cold!

Serving Suggestions

This tart is great on its own, but it goes really well with a simple side salad or some roasted vegetables. A light vinaigrette dressing will add a bit of zing to your meal. You can also serve it with a dollop of crème fraîche or sour cream, although I often find that it doesn't need anything extra; its deliciousness speaks for itself! Enjoy!

My Final Thoughts…

This leafy green tart is an easy way to make a big impression. It looks elegant, tastes amazing, and is much simpler than it seems. It's the kind of dish that makes you feel both accomplished and satisfied—which is pretty much what cooking is all about, don't you think? So, what are you waiting for? Give this recipe a try; let me know how it turns out! I’d love to see your creations! Share your photos on social media; don't forget to tag me!