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.

Course Breakfast

Cuisine French

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 445kcal

Author Julia

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
⅓ cup Gouda cheese shredded
⅛ 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