This tart isn’t your average quiche or fussy puff pastry ordeal. Nigella, in her always-effortless, sensual way, leans into simplicity and flavor here. She takes a few beautiful, fresh ingredients-eggs, spinach and that luxuriously soft Galbani mozzarella. and turns them into something that feels French countryside meets Italian kitchen.
The tart is custardy but not too rich. The mozzarella melts into soft, stretchy puddles among the spinach which gets a gentle sauté to deepen its flavor. The eggs bring it all together, nestled in a pastry shell that turns golden and flaky in the oven. It’s earthy and creamy, with the kind of satisfying bite that doesn’t need a mountain of seasoning to be interesting.
When I made it for the first time, I’d just gotten back from the farmer’s market, my bag full of greens I hadn’t totally planned for. I stumbled on this recipe and knew instantly. this was the answer. And I’ve gone back to it again and again since. It’s one of those rare recipes that feels fancy but never performs like a diva.
Nigella Galbani Mozzarella Egg And Spinach Tart Recipe
Ingredients Needed
Here’s what you’ll need. (And don’t worry-if your pantry doesn’t look like Nigella’s, I’ve got a few real-world notes tucked in.)
The Essentials
- 1 sheet of ready-rolled puff pastry (Yes, store-bought. We’re not making life harder than it needs to be.)
- 4 large eggs
- 250g Galbani mozzarella (I used the ball kind packed in water. just drain it well.)
- 200g fresh baby spinach
- 1 tablespoon olive oil (Extra virgin, if you can swing it.)
- Salt and pepper, to taste
- A pinch of freshly grated nutmeg (Optional but magical.)
Optional But Nice
- A little Parmesan for a salty top note
- Fresh basil or thyme to sprinkle over the top after baking
I’ve used frozen spinach in a pinch. just make sure you squeeze the living daylights out of it before using or you’ll end up with a soggy mess. Learned that the hard way.
Equipment Needed
You don’t need a professional kitchen to pull this off. Here’s what I used (and a few substitutes in case you’re improvising):
- Tart tin or pie dish. Ideally 9 inches, with a removable bottom if you’ve got one.
- Frying pan – For wilting the spinach.
- Mixing bowl
- Whisk or fork
- Oven and baking tray. Preheat to 200°C (about 400°F).
- Sharp knife and cutting board
- Paper towels or clean dishcloth. To press extra water from the mozzarella and spinach.
I once used a slightly beat-up brownie tin and it still came out great. don’t let the perfect tools keep you from a perfect meal.
Instructions To Make Nigella Lawson’s Galbani Mozzarella Egg And Spinach Tart
Here’s how it all comes together, step by glorious step:
1. Preheat & Prepare
Set your oven to 200°C (400°F). Roll out your puff pastry and press it gently into your tart tin. Let the edges drape over for now. you’ll trim them later.
Pop it in the fridge while you work on the filling. Cold pastry = better results.
2. Sauté The Spinach
In a frying pan, heat the olive oil. Toss in the spinach and let it wilt down. it doesn’t take long. Season lightly with salt, pepper and a whisper of nutmeg if using.
Once it’s wilted, transfer it to a paper towel-lined plate and gently press out any excess moisture. This step makes or breaks the tart. don’t skip it.
3. Prep The Filling
In a bowl, crack in your eggs and whisk until smooth and sunny. Season with a pinch of salt and pepper. Tear the mozzarella into rustic chunks (I love this part-it feels so hands-on and indulgent) and stir them into the eggs.
Add the spinach. Stir gently-you want it combined but not over-mixed. The mozzarella should stay in visible pieces.
4. Assemble
Pour your mixture into the chilled pastry shell. Smooth it out a little. If you’re feeling fancy, grate a bit of Parmesan over the top or add a few leaves of fresh basil.
Trim the pastry edges so they’re neat and tidy.
5. Bake
Slide the tart onto a baking sheet and into the oven. Bake for 25-30 minutes or until the top is puffed, golden and just set in the center. You want a little wobble. not liquid but definitely not dry.
Let it cool for 5-10 minutes before slicing. It’ll hold together better and the flavors really come alive when it’s warm, not scalding.
What I Learnt
Honestly? I learned that restraint can be incredibly luxurious. I’m usually the type to throw in half a spice rack or crumble goat cheese over everything. But Nigella’s version is all about clarity of flavor-mozzarella, egg, spinach and pastry, each doing their part, no scene-stealing.
I also learned that mozzarella behaves beautifully when baked like this. I always thought of it as a pizza cheese but here, it turns silky and rich, almost custard-like in the egg mixture.
And finally, I learned that I can make a tart from scratch on a weeknight without needing therapy afterward. This recipe gave me confidence and it’s one I now turn to when I want to feel like I have my life together. even when I absolutely don’t.
FAQs
Can I Use A Different Type Of Cheese Instead Of Galbani Mozzarella?
Totally! While Galbani mozzarella is a dream for its creamy texture, you could easily swap it for something like feta or ricotta. Just be mindful of the texture differences-they might not melt quite the same, but they’ll still be delicious.
How Can I Make The Tart Crust Crispier?
Ah, yes, the elusive perfect crisp! A trick I love is blind-baking the crust before adding the filling. You just pop it in the oven for about 10-15 minutes at 375°F (190°C), with some baking beans or rice on top to weigh it down. It helps to prevent a soggy base and gives that nice, golden crunch!
Can I Make This Tart In Advance And Reheat It Later?
Absolutely! This tart actually tastes great the next day, so it’s perfect for meal prep or hosting. Just make sure to cool it completely before storing in the fridge. When you’re ready to serve, reheat it gently in the oven so that it doesn’t dry out. I’ve done this for dinner parties, and everyone still raves about it!
