French · Dessert
Spinach and Gruyère Custard Tart
A classic French savoury-leaning custard tart reimagined with wilted spinach folded into a silky egg and cream filling, baked in a crisp buttery pâte brisée shell until just set with a delicate wobble.
$1
30 minsPrep
35 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
333Calories
6.4gProtein
24.1gFat
22.6gCarbs
1.1gSugar
1gFiber
335mgSodium
171mgChol
14gSat Fat
90mgPotassium
44mgCalcium
1.8mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Herbal Tea (Chamomile)
local
Chablis Premier Cru
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub the cold cubed butter into the sifted flour and salt until it resembles coarse breadcrumbs, then bind with the beaten egg yolk and iced water into a smooth dough; flatten into a disc, wrap, and chill for 30 minutes.
2
Roll the chilled dough thin on a floured surface and line two 8cm individual tart tins, pressing well into the corners; trim excess and prick the bases with a fork, then chill for 15 minutes.
3
Preheat the oven to 190°C (375°F). Line each tart shell with parchment and baking beans, blind bake for 12 minutes, then remove the beans and parchment and bake a further 5 minutes until the base is pale gold and dry.
4
Melt the 5g butter in a small pan and wilt the fresh spinach for cheese sauce until fully collapsed and most moisture has cooked off; squeeze out any excess liquid and roughly chop.
5
Whisk the egg, heavy cream, whole milk, grated nutmeg and black pepper together to make the custard base.
6
Scatter the wilted spinach evenly across the two baked tart shells, then pour the custard mixture over to just below the rim.
7
Lower the oven to 160°C (320°F) and bake the tarts for 18-20 minutes until the custard is just set with a gentle wobble in the centre.
8
Cool in the tins on a wire rack for 10 minutes before easing out and serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted, base
- 28g28g Butter, cold, cubed, base
- 10g10g Egg Yolk, beaten, for dough, base
- 8g8g Water, iced, base
- 1g1g Salt, seasoning
- 32g32g Egg, beaten, custard
- 30g30g Heavy Cream, custard
- 15g15g Whole Milk, custard
- 1g1g Nutmeg, grated, seasoning
- 1g1g Black Pepper, ground, seasoning
- 5g5g Butter, melted, for wilting spinach, filling
