Spinach madeleine tart with a slice cut out

Spinach madeleine tart with cheesy pastry

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(4 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Serves 8

Try this tart as a veggie course at Christmas or other celebration. With cheesy pastry and a cheese and spinach filling, it's sure to be a crowdpleaser

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal460
  • fat30g
  • saturates3g
  • carbs30g
  • sugars16g
  • fibre10g
  • protein13g
  • salt0.5g


  • 320g sheet ready-rolled shortcrust
  • 2 tbsp plain flour, plus extra for dusting
  • 50g grated vegetarian Italian-style hard cheese, plus 2 tbsp
  • ½-1 tsp cayenne pepper
  • 500g frozen spinach, defrosted



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 large garlic clove, crushed
  • 2 thyme sprigs, leaves picked, plus extra to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 125g mascarpone
  • grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 150g vegetarian mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp breadcrumbs


  1. Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp of hard cheese over one half of the pastry along with ½ tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin.

  2. Line a baking sheet with baking parchment. Spoon small piles of the remaining hard cheese (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and crisp up. Will keep in an airtight container for two days.

  3. Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid. 

  4. Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins.

  5. Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps.

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Comments, questions and tips

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6th Dec, 2019
Loved this, came out so well. It was a bit of a faff getting all the liquid out of the frozen spinach but I'm making it again so must have been worth it!
16th Nov, 2019
Absolute disaster, sloppy wet mess!
8th Jul, 2020
Can this be frozen?
lulu_grimes's picture
9th Jul, 2020
Hi Louise, I'm afraid this wouldn't freeze very well, the filling would probably split on defrosting. Lulu
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