Creamy grouper and spinach tart

By Spencer Watts
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  • 15 centimeters pastry shell, store-bought
  • 1 cup (240 milliliters) baby spinach
  • 1 cup (240 milliliters) heavy cream
  • 1/4 cup (60 milliliters) red onion, chopped
  • 4 eggs, beaten
  • 1/3 cup (80 milliliters) Gruyere cheese, grated
  • 225 grams grouper, cut into bite size chunks
  • Salt and pepper, to taste
  • 2 tablespoons (30 milliliters) canola oil


  1. Pre-heat oven to 375F (190C).
  2. In a small frying pan, heat half the oil over medium heat.
  3. Add onions, and cook for two to three minutes, or until they start to soften.
  4. Add spinach and cook until wilted and bright green.
  5. Remove from heat and set aside.
  6. In the same pan, add the other half of the oil and heat over medium-high heat.
  7. Add pieces of grouper to the hot oil.
  8. Cook for three to four minutes, or until slightly golden and firm.
  9. Make holes in the base of the pastry shell using a fork.
  10. Place spinach and onions in the shell.
  11. Add pieces of cooked fish to the tart.
  12. In a mixing bowl, whisk together eggs, cream, salt and pepper.
  13. Add mix to the tart, and top with grated Gruyere cheese.
  14. Place tart in oven and cook for 18-20 minutes, or until egg and cream mixture is firm and the pastry is golden brown.
  15. Remove from oven and cool at room temperature for five minutes before serving.

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