Spinach Soup and Tomato Tart


I am indeed a very seasonal person; sometime I feel my hormonal balance also tune to the season outside…  With a change of season, all of sudden all my likes and dislikes starts rearranging them self, from clothes to food, from colors to tunes, trust me my preference for everything changes. But honestly I enjoy all this madness but I have to say that I am thankful that in this part of California we don’t get dramatic seasonal change or else my DH would have been in therapy due to my seasonal obsession….

It all started with a beautiful day and my very special “Spinach Soup”. This spinach soup is not only very healthy but it is also extremely delicious, take my words on it. I cannot say that I was a fan of greens growing up but I ate them. But this soup was somehow up high on my “ I like it “ list. I really cannot pin point what made it so special, may be it’s yummy taste or may be it’s Emerald color, whatever it was but this bowl of goodness always made me very happy.

To go along with my spinach soup, I decided to put together a very quick and delicious “ Tomato Olive Tart “. I have not added any cheese to my tart but if you feel like add some crumbled feta, it goes perfect with lovely olives and luscious tomato flavors…

Also I added some dried oregano and garlic to the dough for the crust, making it even more awesome…

Spinach Soup and Tomato Tart


    For Soup
  • Spinach – 10oz chopped.
  • Onions – ½ cup finely chopped.
  • Garlic – 2 cloves minced.
  • Bay leaf – 2
  • Black peppercorns – 6-8
  • Water/ stock – 2 ½ - 3 cups (if using stock you can use vegetable or chicken as per your choice).
  • Milk – 1 cup.
  • Oil – 1Tbsp.
  • Salt as per taste.
  • For Tart Crust-
  • All purpose flour – 1 ¼ cup.
  • Butter – 7 Tbsp chilled.
  • Garlic – 1 clove.
  • Oregano – ½ tsp dried.
  • Salt – ½ tsp.
  • Water – 1-2 Tbsp chilled.
  • For Tart Filling-
  • Tomatoes – 2 large diced into chunks.
  • Olives kalamata – 10 -12
  • Parsley – ¼ cup finely chopped.
  • Red pepper flakes – ¼ tsp.
  • Salt and pepper as per taste
  • Olive oil as needed


  1. Heat oil in a large pot, add the minced garlic and stir-fry for 1 minute. Now quickly add the onions and sauté till they start to get translucent.
  2. Add the bay leaves, peppercorns and give everything a quick stir. Now add the chopped spinach.
  3. Cook the spinach stirring through out for no more than 2-3 minutes, as it will loose it bright color.
  4. Add 2 cups hot water/stock to the spinach and the salt, cook for another 2-3 minute and remove the pot from the heat.
  5. Let soup cool down for 3-4 minutes, remove the bay leaves and puree it in the blender.
  6. Return the pureed soup to the pot, add the reserved stock if need. Start heating on low medium heat.
  7. Finally add the milk, bring everything to a slight simmer, check for the seasoning and serve hot.
  8. Tart-
  9. In a food processor, add garlic clove and mince it by pulsing few times on high.
  10. Add the flour and cold butter and mix everything by pulsing it for few times until the flour mixture starts to look like cornmeal/small peas.
  11. Add water, just enough until the dough starts to detach from the bowl. Do not over work the dough. Take the dough out on a clean surface, form a disc shape and wrap it in plastic wrap. Put it in the refrigerator to rest for at-least 1 hour.
  12. In a clean bowl, add all ingredients of the filling along with 2-3 Tbsp of olive oil. Give a nice mix with spoon and keep it in refrigerator to marinate until ready to use. I prefer to let the mixture sit for 15-20 minutes for flavors to develop. Do not keep this for more than a day.
  13. Assembling the tart-
  14. When ready to make the tart, roll the dough and fit it into the tart pan. Make whole at the bottom of the crust. Cover and place it in the refrigerator for 10 minutes.
  15. Pre-heat the oven to 375° F.
  16. Take the filling mixture and carefully separate the marinating from the tomatoes and the olives. Keep this marinade aside.
  17. Top the crust with the tomatoes and olives, drizzle a little bit of the marinating liquid on the top. Add a drizzle of olive oil.
  18. Bake for 40-45 minutes.
  19. Serve hot along with the saved marinade

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