Tomato and Spinach Tart

Quick look

  • prep 15 min    cook 60 min
  • serves 4

Unlike prepared crusts sold in pie tins, the refrigerated piecrust called for in this recipe is sold folded and wrapped in plastic.


  • 1 refrigerated piecrust (from a 15 oz. package)
  • 1/2 cup orzo or spaghetti broken into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried basil, crumbled
  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1 package (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup coarsely shredded low-fat Monterey Jack cheese (4 oz.)
  • 2 large tomatoes

    How to make it  1 hour, 15 minutes

  • 1

    Heat oven to 450°F. Fit crust into a 9-inch pie pan and make a fluted stand-up edge. Place a square of foil on the crust and fill with dried beans, rice or pie weights. Bake, uncovered, until lightly golden, 9 to 11 minutes. Remove from oven and remove dried beans. Meanwhile, cook the orzo according to package directions and drain well.

  • 2

    Heat oil in a 12-inch skillet over medium-high heat 1 minute. Add onion, reduce heat to medium and sauté, stirring occasionally, until tender, 5 minutes. Add garlic and basil and sauté, stirring occasionally, 2 minutes. Remove skillet from heat and stir in orzo.

  • 3

    Purée the cottage cheese with the eggs in a food processor or blender; add to skillet. Mix in spinach and Monterey Jack cheese, mix well. Spoon into prepared piecrust and smooth top with a spatula. Bake, uncovered, 25 minutes.

  • 4

    Meanwhile, core and slice tomatoes and drain on paper towels. Arrange on baked tart in an overlapping circle. Bake, uncovered, 20 minutes more or until a knife inserted in center comes out clean.

Nutritional Information(per serving)

  • Calories: 593
  • Fat: 31g
  • Cholesterol: 129mg
  • Sodium: 639mg
  • Carbs: 55g
  • Protein: 25g
  • Fiber:

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