Savory Luncheon Tart
Transform your next meal with this Savory Luncheon Tart, a show-stopping centerpiece that combines a flaky, buttery crust with a rich and creamy filling. Perfect for brunches, picnics, or light dinners, this tart layers sautéed spinach, tender zucchini ribbons, and juicy cherry tomatoes under a blanket of Gruyère-infused custard, enhanced by the delicate aroma of fresh thyme. Blind-baking the crust ensures a crisp foundation, while the vibrant vegetables lend a burst of flavor and nutrition to every slice. Ready in just over an hour, this elegant dish is easy to prepare and versatile enough to impress guests or elevate your everyday meals.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 3 tablespoons cold water
- 3 pieces large eggs
- 200 milliliters heavy cream
- 100 grams grated Gruyère cheese
- 1 small piece zucchini
- 10 pieces cherry tomatoes
- 50 grams spinach leaves
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a mixing bowl, combine the all-purpose flour with a pinch of salt. Add the cold, cubed unsalted butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface and line a 9-inch tart pan with it. Trim the edges and prick the base with a fork.
Place a sheet of parchment paper over the tart shell and fill it with baking beans or rice. Blind bake in the preheated oven for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes to lightly brown the crust.
While the crust bakes, heat the olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook until wilted. Remove from heat and set aside.
In a bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, salt, and black pepper. Stir in the fresh thyme leaves.
Slice the zucchini into thin ribbons and halve the cherry tomatoes.
Spread the cooked spinach evenly across the bottom of the tart shell. Arrange the zucchini ribbons and cherry tomato halves over the spinach.
Pour the egg and cream mixture over the vegetables, ensuring it fills the tart evenly.
Bake the tart in the oven at 190°C (375°F) for 20-25 minutes, or until the filling is set and the top is golden brown.
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature for a satisfying meal.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
