Spinach and Gruyère Tarts |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
2 (10-ounce) packages frozen tart shells (we tested with dutch ann) |
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry |
1 1/2 cups (6 ounces) shredded gruyère cheese |
4 large eggs |
1 1/2 cups half-and-half |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
ground nutmeg |
Directions:
1. Arrange tart shells on a baking sheet. Fill each shell with about 1 tablespoon each spinach and cheese.
2. Whisk together eggs and next 3 ingredients. Spoon egg mixture evenly into tart shells. Sprinkle lightly with nutmeg.
3. Bake at 375° for 30 to 35 minutes or until tarts are puffed and crust is lightly browned. Let stand 5 minutes before removing from foil pans.
4. Make Ahead: To make ahead, simply fill the pastry with the spinach and cheese, and prepare the egg mixture. Cover both, and chill overnight. Next day, fill tarts with egg mixture, and bake.
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