Make Ahead

Savory Pumpkin and Spinach Tart

November 18, 2012
0 Ratings
  • Makes 1 9" tart
Author Notes

The unexpected marriage of pumpkin and spinach is a result of a massive cleaning out of my fridge. It's perfect for a cold winter night! You could easily substitute sweet potato or any winter squash for the pumpkin. —hadleyinparis

What You'll Need
  • 1 store-bought or homemade pie crust
  • 2/3 cup frozen chopped spinach, thawed
  • 1 cup pumpkin, steamed and cut into 1/2" cubes
  • 3 eggs
  • 1/3 cup cream
  • 2/3 cup milk
  • 1/2 cup cheddar, roughly chopped
  • 1 tablespoon dijon mustard
  • pinch cayenne pepper
  • salt and pepper to taste
  1. Pre-heat oven to 400 degrees. Grease a 9" pie plate and line with dough. Flute the edges, or press down along the edge with the tines of a fork. Poke the bottom of the crust in several places with the fork.
  2. In a large mixing bowl, mix the eggs, cream, milk, mustard, cayenne and salt/pepper.
  3. Place the cheddar, spinach and pumpkin on the bottom of the pie plate, making sure each ingredient is well distributed.
  4. Pour the egg mixture over the spinach mixture.
  5. Bake for 40-45 minutes, until the center is firm. (It may rise quite a bit while baking; that's okay, it will fall as it cools). Serve warm or at room temperature. This makes great leftovers--it's even better the second day!

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1 Review

Kelsey October 3, 2014
Modifications for pumpkin puree:
1 cup pumpkin puree
1/2 cup milk
~3 tbsp olive oil
(no cream, all other ingredients the same)