Feta and Dill Tart with Lemony Spinach Salad

I like piling the spinach salad right on top of this tart, because the cool, slightly bitter leaves contrast beautifully with the tangy, salty tart below. But for a cocktail snack, skip the salad and simply cut the tart into smaller pieces. This is not a particularly good reheater, so make it close to serving time.–Martha Holmberg

LC What To Sip Note

What to sip when serving this feta tart as an appetizer? e’re thinking a really crisp, dry white wine such as Sauvignon Blanc or a robust red from South America would go nicely with this. Or, natch, a cold beer, perhaps a pilsner or an IPA.

Feta Tart with Spinach Salad Recipe

  • Quick Glance
  • 20 M
  • 40 M
  • Serves 4


  • For the feta and dill tart
  • 2 large eggs
  • 1/3 cup crème fraîche or heavy cream
  • 2 tablespoons chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
  • 1 teaspoon finely grated lemon zest, preferably organic
  • 1/2 teaspoon kosher salt, plus more for the salad
  • Freshly ground pepper, to taste
  • All-purpose flour, for the work surface
  • 1 sheet (about 9 ounces) frozen puff pastry, thawed
  • 1 cup (about 4 ounces) crumbled good-quality feta
  • For the spinach salad
  • 4 small handfuls baby spinach or baby arugula leaves, washed and dried well
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more to taste


  • Make the feta and dill tart
  • 1. Heat the oven to 425°F (220°C). In a medium bowl, whisk the eggs, crème fraîche, chopped dill, lemon zest, 1/2 teaspoon salt, and about 10 grinds pepper.
  • 2. On a lightly floured counter, roll the pastry into an 11-by-13-inch rectangle. Line a baking sheet with parchment paper or a silicone baking mat and place the pastry on the sheet.
  • 3. Dampen the pastry edges with water and fold over a 3/4-inch border. Distribute the feta evenly over the pastry inside the border. Carefully pour the egg mixture over the cheese, taking care that it doesn’t slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside and the filling is golden brown, 18 to 20 minutes.
  • 4. Slide the tart off the pan and onto a wire rack to cool a bit. Transfer to a cutting board and cut into 4 rectangles. Place the tart slices on plates.
  • Make the spinach salad
  • 5. In a large bowl, toss the spinach and dill sprigs (if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of tart and serve immediately.
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