Greek · Dessert
Spinach and Cheese Pastry Tart
A Greek-leaning savoury-sweet tart reframed for a keto build: a blanched almond flour pastry shell holds a dense, protein-rich cheese custard spiked with nutmeg and black pepper, baked until just set. The flour structure is kept to a minimum and the filling leans on cottage cheese and cream cheese for body, landing the whole two-tartlet card at a high fat share with minimal net carbs.
$1
20 minsPrep
28 minsCook
68 minsTotal
MediumLevel
Nutrition per serving
402Calories
14.9gProtein
35.6gFat
9.5gCarbs
3gSugar
4.1gFiber
680mgSodium
166mgChol
12.6gSat Fat
324mgPotassium
145mgCalcium
1.8mgIron
0.4mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Pulse almond flour, cold butter and salt in a food processor until it resembles coarse crumbs, then add the 12g beaten egg and pulse just until the dough clumps together.
2
Divide the dough between two 8cm tart tins, press evenly across the base and up the sides, prick with a fork, and chill for 20 minutes.
3
Blind bake the tart shells at 180°C (350°F) for 10 minutes, then set aside to cool slightly on a wire rack.
4
In a bowl, beat the drained cottage cheese and cream cheese together until smooth, then whisk in the 50g beaten egg, ground flaxseed, nutmeg, black pepper and salt.
5
Note
this version uses a savoury greens-and-cheese filling rather than spinach leaves blended in, to keep the custard set firm at this scale — fold through any well-squeezed cooked greens you have on hand if desired.
6
Pour the cheese filling into the pre-baked shells and bake at 160°C (325°F) for 18-20 minutes until just set with a slight wobble in the centre.
7
Cool the tarts in their tins on a wire rack for at least 15 minutes before unmoulding and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g blanched, fine ground almond flour
- 1 oz28g cold, cubed butter
- 1/41/4 eggs, lightly beaten, for pastry binding (12g)
- 0 oz1g salt
- 2.1 oz60g drained well cottage cheese lowfat
- 1.1 oz30g softened cream cheese
- 11 egg, beaten, for filling (50g)
- 0.3 oz8g flaxseed ground
- 0 oz0.5g grated nutmeg
- 0 oz0.5g cracked black pepper
- 0 oz1g salt
