vegan French-style spinach tartsrecipe under the cut!makes about…

vegan French-style spinach tarts

recipe under the cut!

makes about 9 tarts, or one large quiche


for the shell:

  • ¾ cup all-purpose flour
  • ¾ cup pastry flour (or substitute more all-purpose flour)
  • ½ tsp salt
  • ½ cup (one stick) of vegan margarine, frozen
  • about ½ cup ice-cold water
  • some vegetable oil or soy milk for a glaze (optional)
  • vegan mozzarella and/or parmesan to sprinkle (optional)

for the filling:

  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 4-5 cloves of garlic, minced
  • about 14 ounces spinach, stemmed and chopped
  • ½ cup Follow Your Heart VeganEggs egg replacer
  • 2 cups ice-cold water
  • ¼ cup soy milk
  • ½ cup Follow Your Heart or other vegan mozzarella
  • ½ cup Follow Your Heart or other vegan parmesan
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tsp dried thyme, or 1 tbsp plus 1 tsp chopped fresh thyme leaves
  • 1 tbsp ground cumin


1. sift the flour and salt together in a large bowl. cut in the butter with a knife or a dough cutter until it’s in pea-sized pieces. add water bit by bit until the dough just comes together–you may need more or less than ½ cup.

2. form two discs with the dough, wrap them, and put them in the freezer for 15-30 minutes.

3. while the dough is in the freezer, start on the filling! wash the spinach (if using fresh spinach) or thaw in cool water (if using frozen spinach). steam the spinach by placing it in a large pot (while it’s still wet) and covering it, then cooking it for 3-4 minutes over high heat–or use a double boiler for the same amount of time. be careful not to overcook!

4. turn spinach out onto a clean towel or into a colander to dry, then chop it roughly.

5. heat oil in a large pan on medium heat for a few minutes, then add onion, garlic, salt, pepper, thyme (if using dried thyme), and cumin. cook for a few minutes, stirring occasionally, until the onion begins to turn translucent.

6. prepare the “eggs” by mixing the egg replacer and the cold water in a medium bowl until smooth.

7. add the spinach, eggs, milk, cheese, and eggs into the pan with the onion, garlic, and spices. if you’re using fresh thyme, add that now. stir until combined and remove from heat.

8. prepare the tart shells while the filling cools! on a generously floured surface, roll out one disc of dough with a floured rolling pin until it forms a rectangle about 1/8 inch thick. cut out a circle a couple of inches greater in diameter than one of your tart pans and lay it loosely in the pan. press the dough into the bottom and sides of the pan (making sure that it reaches all the way into the edges) and remove the excess. 

9. repeat until both discs of dough are gone (or until you don’t have any more tart pans!). place the formed shells back into the freezer for another 15-30 minutes.

10. preheat your oven to 400F. remove the tart pans from the freezer and place them on a cookie sheet. brush the edges of the shells with soy milk or vegetable or olive oil as a glaze, if desired. prick the bottom of each shell with a fork, or line each shell with parchment paper and fill them with dried beans or lentils to prevent them from puffing up. prebake the shells for 15 minutes.

11. remove the shells from the oven and turn the heat down to 350F. if the bottoms of the shells have puffed up a bit, gently press them back down with a fork. sprinkle cheese in the bottom of each shell, if desired. fill each shell with spinach filling and bake for about 30 minutes, until the filling sets and just begins to brown.

12. allow the tarts to cool slightly before removing them from the tart pans.