Spinach and baked eggs tart

Spinach and baked eggs tart
  • Serves: 6
  • Prep: 20 mins
  • Cook: 40 mins

Serve spinach and baked eggs tarts as a tasty starter when entertaining or as a main meal for the family.


  • 450g/1lb ready made shortcrust pastry
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove
  • 350g/12oz young spinach leaves, washed
  • 2.5ml / 1/2 tsp grated nutmeg
  • 4 tbsp crème fraiche
  • 50g/2oz gruyere cheese, grated
  • 7 large British Lion eggs


  1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Cut the pastry into six pieces and thinly roll out each on a lightly floured board. Use to line six 10cm/4in fluted flan tins. Line with greaseproof paper and half fill with baking beans. Bake for 10 mins, remove the paper and beans and bake for a further 5 mins.
  2. Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan. Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.
  3. Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
  4. Divide the spinach between the pastry cases, making a well in the centre of each. Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese. Bake for 12-15 mins or until the tops are pale golden and the eggs just set, but the yolks are still a little runny. Serve warm with salad leaves.

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