Spinach & Kale Cheesecake Tart

By • March 12, 2011 • 0 Comments

Author Notes: This cheesy tart is full of winter vegetables, making it hearty enough to serve for lunch with a steaming bowl of soup on the side. It is also great for brunch.
Other varieties of cheese may be substituted.

Serves 10


  • 1 2/3 cup finely crushed buttery flavor crackers
  • 1/3 cup unsalted butter, melted


  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced shallots
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 teaspoon Greek seasoning
  • 1 pinch ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 large eggs
  • 1/3 cup crumbled feta cheese
  • 1 1/2 cup crumbled goat cheese
  • 6 ounces trimmed and chopped fresh spinach
  • 6 ounces trimmed and chopped fresh kale
  1. Heat oven to 350 degrees.
  2. For crust, put cracker crumbs in a large bowl. Drizzle with melted butter. Work together with a fork. Press into bottom of a 10-inch spring form pan. Set aside.
  3. For filling, in a small skillet, melt butter over medium high heat. Add shallots and cook for 3 minutes, stirring often. Remove from heat.
  4. In a large mixing bowl, beat cream cheese on medium speed until smooth. Add sour cream, seasoning, nutmeg, salt, and pepper. Beat until well mixed.
  5. Add eggs one at a time, beating well after each addition. Beat in cheeses.
  6. Stir in spinach, kale, and onions. Pour over crust. Bake on center rack for 50-60 minutes or until center is set. Cool to room temperature.
  7. May serve at room temperature or chilled. Cut into wedges to serve. Garnish as desired. Serves 10.

Tags: brunch, can be made ahead, lunch, savory, Versatile

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