Tomato and Spinach Herb Tart

This tart would be the perfect dish for a meal as you sit on the back porch of a private beach house watching the tide come in.

Okay, realistically, the only way this is going to happen is if I sneak onto some wealthy persons beach house porch and scarf down the tart before I’m arrested for trespassing. But it doesn’t mean that I can’t enjoy eating it at my own kitchen table as my baby sits on the table in front of me and picks pieces of the crust off with his little hands!

I love that this tart can be made ahead of time and then popped into the oven a few minutes before you need to have dinner on the table. It’s flavor is so intense and it comes together so beautifully that your family will think you are hiding a personal chef in the kitchen!


Don’t forget to enter my Mother’s Day Giveaway! You don’t want to miss out on a new Flirty Apron of your choice or a box of Julie Ann Caramels!



Until next time,




Roasted Tomato and Spinach Tart


Herb crust

1 ½ cup of all-purpose flour

1 tsp. salt

1 tbsp. fresh basil

1 tbsp. fresh chives

2 tbsp. parmesan cheese

1 tsp. garlic, minced

½ c. cold unsalted butter, cut into cubed

1/4 cup of butter flavored shortening

1 tsp. apple cider vinegar

4 to 6 tbsp. ice water


  1. Add the first six ingredients into the food processor. Pulse it 2 to 3 times to combine. Add the butter cubes and shortening to the flour mixture. Pulse 5 to 6 times until the butter is the size of a pea.
  2. Add the apple cider vinegar and the 4 tbsp. of ice water. Pulse it 3 to 4 times until the dough starts to come together. If needed, you can add more ice water but only 1 tbsp. at a time until it reaches the right consistency.
  3. Place the dough onto a sheet of plastic wrap and form a 5 inch disc. Then wrap the dough up tight with the plastic wrap. Refrigerate for 30 minutes.
  4. Preheat oven to 400 degrees. Roll the cold dough out between two sheets of plastic wrap into a 12 inch circle. Remove the top layer of plastic wrap and turn the dough over into a 9 inch tart pan. Press the dough down into the corners of the pan. Then remove the remaining plastic sheet.
  5. Press a piece of parchment paper into the tart pan on top of the dough. Place pie weights (you can substitute dry rice or beans for pie weights) on top of the parchment paper. Place the tart into the oven and bake for 20 minutes. Remove the parchment paper and weights. Bake the tart crust for another 5 minutes or until the crust is golden brown.
  6. Allow the crust to cool completely.


Tart filling

½ cup of mascarpone cheese

1 cup of spinach

4 oz. of mozzarella cheese, sliced (about 8 to 10 slices)

½ cup of prosciutto, sliced

2 Roma tomatoes, thinly sliced

1 tbsp. olive oil

1 tsp. kosher salt

1 tbsp. fresh basil, sliced


  1. Drop teaspoon full dollops of mascarpone cheese into the tart. Gently evenly spread the cheese around.
  2. Layer the spinach, mozzarella cheese, prosciutto, and then the tomatoes on top of the mascarpone cheese.
  3. Brush the olive oil over the tomatoes and the sprinkle with kosher salt and fresh basil.
  4. Adjust the top oven rack to the center of the oven. Turn oven on to broil setting. Broil tart for 5 to 7 minutes or until cheese melts and the tart is heated all the way through. Serve the tart hot.


This recipe was inspired by Tomato Mozzerella Tart by Annie Eats







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