Spinach Gruyere Tart
Elevate your brunch or dinner game with this indulgent Spinach Gruyere Tart, a savory masterpiece that combines creamy Gruyere cheese, fresh baby spinach, and a hint of nutmeg in a buttery, flaky homemade crust. Perfectly golden and packed with flavor, this tart is a delightful balance of rich creaminess and earthy greens, with just the right amount of garlic to enhance its taste. Blind baking the crust ensures the perfect crispness, while the luscious custard filling delivers restaurant-quality elegance with every bite. Ideal for special gatherings or weeknight meals, this versatile tart can be enjoyed warm or at room temperature and pairs wonderfully with a crisp salad or a glass of white wine. Whether you're hosting brunch or need a vegetarian centerpiece, this Spinach Gruyere Tart is sure to impress!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter (cold, cubed)
- 0.25 teaspoons salt
- 3 tablespoons ice water
- 6 cups baby spinach (fresh)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 3 whole large eggs
- 0.75 cups heavy cream
- 1 cups Gruyere cheese (shredded)
- 0.125 teaspoons ground nutmeg
- 0.25 teaspoons black pepper (freshly ground)
- 0.5 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour and 1/4 teaspoon salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add 2 to 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, cover with plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork to prevent puffing.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes. Set aside to cool slightly.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the spinach in batches, cooking until wilted. Remove from heat and let cool slightly, then squeeze out any excess moisture.
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. Stir in the shredded Gruyere cheese and cooked spinach until well combined.
Pour the filling into the prepared tart shell, spreading it out evenly. Bake in the oven for 25-30 minutes, or until the filling is set and the top is golden.
Allow the tart to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.2 g | 286% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 1.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1319 mg | 101% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1497 mg | 32% | |
*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.
