Spinach and Gruyère Tarts

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 35 Minutes
Other: 5 Minutes


2 (10-ounce) packages frozen tart shells (we tested with Dutch Ann)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (6 ounces) shredded Gruyère cheese
4 large eggs
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Ground nutmeg


Arrange tart shells on a baking sheet. Fill each shell with about 1 tablespoon each spinach and cheese.

Whisk together eggs and next 3 ingredients. Spoon egg mixture evenly into tart shells. Sprinkle lightly with nutmeg.

Bake at 375° for 30 to 35 minutes or until tarts are puffed and crust is lightly browned. Let stand 5 minutes before removing from foil pans.

Make Ahead: To make ahead, simply fill the pastry with the spinach and cheese, and prepare the egg mixture. Cover both, and chill overnight. Next day, fill tarts with egg mixture, and bake.