Best Brunch Tart: Spinach, Gruyere & Parmesan
This past weekend, I was in charge of Easter brunch. Normally my parents are the ones that take over and I am responsible for the Bloody Mary’s, an equally important part of the meal. However, I stepped in and honestly wanted to show off a bit.
For the main, I wanted to create a recipe that leaned into the Spring weather (even though it was 30 degrees this weekend) but was also comforting and delicious. Knowing how much my parents loved Spinach, I decided to do a different take on my previous tart recipe: the Prosciutto, Brie & Spinach tart. This time, I opted for a gruyere and parmesan base. The results? A creamy and fresh tasting tart that checked all the boxes.
I highly recommend this recipe for a simple brunch, or to make ahead for your busy week. Either way, this is definitely going to be a staple in my house.
Spinach, Gruyere & Parmesan Tart
Total cooking time: 50-60 mins
Serves: 4-6
Ingredients:
- 2 c fresh, rinsed spinach
- ¼ red onion, finely diced
- 1 tbs rosemary
- 4 eggs
- ¼ c milk
- ½ c gruyere, shredded
- ½ c parmesan, shredded
- 1 Savory Rosemary Crust
- ½ Campari tomato, sliced
- 1 tbs olive oil
Directions:
- Preheat oven to 350°F, and place your Savory Rosemary Crust in a lightly greased 9” tart pan. Follow directions and set aside until filling is ready.
- In a medium saucepan, heat 1 tbs of olive oil over med-high. Add onion and cook until translucent, and add spinach. Cook until wilted.
- While spinach and onions are cooking, whisk together eggs, milk, and rosemary in a large bowl. Set aside until spinach mixture is done.
- Once the spinach mixture is wilted, add to a large bowl with eggs. Stir to combine and fold in gruyere and parmesan until incorporated.
- Pour mixture into tart pan, and top with tomato slices.
- Bake in oven for 35 mins, or until golden brown.
- Serve immediately, or refrigerate for breakfast throughout the week*!
*To reheat, place a slice of the tart in the oven for 20 mins at 350°F, or in the microwave for 1:30 on high.
