French-style Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes. These homemade tartlets are stuffed with delicious egg mixture, veggies, and Gouda cheese. Instead of grape tomatoes, you can use cherry tomatoes.
On weekends, for breakfast I often crave for a warm savory tart, filled with eggs, vegetables, and cheese. I love the taste of the flaky, crumbly, a little salty tart crust that melts in your mouth. So, I made French-style Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes this past weekend - smaller versions of this Breakfast Egg and Cheese Quiche Tart with Tomatoes I made about a month ago . My family loves them, and they also look great! Whether you live alone, or have guests knocking on your doors early in the morning, or people staying over at your house from the night before, this is a perfect breakfast! All you have to do is mix milk, cream, cheese, and spinach together, bake for 20-30 minutes - and your breakfast mini tart shells with the delicious stuffing are done! Provided that you have pre-made homemade tart shells or use store-made tart shells.
Let me repeat. For these breakfast mini tart shells, the only thing that you should plan to do in advance (and, then just keep it in the freezer or refrigerator) is the tart shell. For the tart shell to be flaky, the tart dough has to be refrigerated for at least an hour before baking. Preparing the tart shell itself does not take any time to speak of, because you just mix the ingredients in the food processor, it's the cooling time in the refrigerator that takes an hour or two.
These delicious Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes are so worth it! Try them for yourself! You can use cherry tomatoes in place of grape tomatoes.
Prepare savory tart crust using the recipe and the method described in my recipe here. The only thing different here will be the size of tart pan: instead of using one large tart pan, use 6 smaller individual tartlet pans (3 inch diameter each). Bake empty smaller tart shells for about 20 minutes. You don't need to bake them to brown or golden color, because you will continue baking them once you put the filling in.
Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes
Ingredients
Ingredients for tart crust (6 mini tart shells, 3 inch diameter each):
- 1 ½ cups flour
- ¼ teaspoon salt
- 9 tablespoons unsalted butter cold
- 1 egg yolks
- 1 tablespoon ice water
Ingredients for filling:
- 2 eggs
- ½ cup heavy cream
- ¼ cup milk
- â…“ cup Gouda cheese shredded
- â…› teaspoon salt
- 1 tablespoon olive oil
- 5 oz spinach
- 20 grape tomatoes , yellow and red
- salt to taste
Instructions
Preparing tart shells (6 tart shells, 3 inch diameter each):
- Prepare savory tart crust using the recipe and the method described in my recipe here. The only thing different here will be the size of tart pan: instead of using one large tart pan, use 6 smaller individual tartlet pans (3 inch diameter each). Bake empty smaller tart shells for about 20 minutes. You don’t need to bake them to brown or golden color, because you will continue baking them once you put the filling in.
To make the filling:
- Preheat oven to 350 F.
- In a small skillet on stove top, cook spinach in olive oil for 10-15 minutes on medium heat until wilted. Salt to taste. Let it cool.
- In a small bowl, whisk together eggs, heavy cream, milk. Then, add cheese and salt and mix well.
- Divide spinach into 6 equal parts and place it in each of the baked 3″ tartlet shells, that you pre-baked in step 1. Divide the egg mixture into 6 equal parts and pour it over spinach into each of 6 tart shells.
- Cut each grape tomato in half. Arrange tomato halves on top of each little tart, cut side down. As you see from the photo, the tart filling does not come all the way to the top of the tart shell edges, which is how it should be because the egg mixture will rise during baking.
- Bake these egg tartlets for 20-30 minutes, until tart shell is golden brown and the filling top turns yellow-brownish and starts to rise, or when the tooth pick inserted in the middle of the tart comes out clean.
- Remove from oven and let the tartlets cool for 10 minutes on wire rack before serving.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Made these last week. So good!
Happy to hear that! Thank you for your comment!
This look super delicious! I can't wait to try it.
Thank you!
These are superbly photogenic also:)
Thank you.
Wow, THAT looks REALLY delicious!
I have to try it! Great photos, as well!
Many blessings,
niner bakes
Thanks!
Love these ... I am sooo going to make this.
You won't be disappointed!
Yum. Looks delicious. 🙂
Thanks for visiting!
Hey Julia thanks stopping by my blog. Your tartlettes look great! I used to do a larger version with ham or bacon, but it would end up sitting in the fridge for a whole week before it was finished. These smaller ones look like a good alternative.
I like that I can serve this individually without messing up the look of the tart. 🙂
Your pictures look really good! Congratulations on the new blog - you are off to an amazing start 🙂
Thank you for such a sweet comment!