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Spinach and Gruyère Tarts

Spinach and Gruyère Tarts

Oxmoor House JUNE 2006

  • Yield: 16 tarts
  • Cook time:35 Minutes
  • Prep time:15 Minutes
  • Other:5 Minutes

Ingredients

  • 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

Preparation

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.

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Spinach and Gruyère Tarts recipe

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