Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes

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.

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Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

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.  

Course: Breakfast

Cuisine: French

Servings: 6 people

Calories: 445 kcal

Author: Julia

Ingredients

Ingredients for tart crust (6 mini tart shells, 3 inch diameter each):

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter cold
• 1 egg yolks
• 1 tablespoon ice water

Ingredients for filling:

• 2 eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/3 cup Gouda cheese shredded
• 1/8 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):

1. 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:

1. Preheat oven to 350 F. 

2. 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.

3. In a small bowl, whisk together eggs, heavy cream, milk. Then, add cheese and salt and mix well.

4. 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.

5. 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.

6. 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.

7. Remove from oven and let the tartlets cool for 10 minutes on wire rack before serving.

Nutrition Facts

Breakfast Mini Tart Shells with Eggs, Gouda Cheese, Spinach, Grape Tomatoes

Amount Per Serving

Calories 445 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 18g113%

Cholesterol 172mg57%

Sodium 294mg13%

Potassium 361mg10%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 3705IU74%

Vitamin C 14.4mg17%

Calcium 152mg15%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.