This Breakfast Tart is a feast for the eyes and the palate. The vibrant greens of the spinach, the creamy tang of the goat cheese, and the sweet juiciness of the cherry tomatoes come together beautifully in a golden, flaky puff pastry. It's not only quick and easy to prepare but also packed with nutrients to kickstart your day. Savory and satisfying, this tart is perfect for a lazy weekend brunch or a speedy weekday breakfast.
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- 1 sheet sheet puff pastry, thawed
- 2 cups fresh spinach
- 4 large eggs
- 1/2 cup goat cheese, crumbled
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and transfer it to a tart pan, pressing it into the corners and trimming the excess.
- Prick the bottom of the pastry with a fork and bake for 10 minutes until lightly golden.
- In a skillet, heat the olive oil over medium heat.
- Add the spinach and cook until wilted, about 2 minutes.
- In a bowl, whisk the eggs with salt, pepper, and thyme.
- Spread the cooked spinach evenly over the pre-baked tart base.
- Pour the egg mixture over the spinach and sprinkle the crumbled goat cheese and cherry tomatoes on top.
- Bake the tart in the oven for 20-25 minutes, or until the eggs are set and the top is golden.
- Let the tart cool slightly before slicing and serving.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 22g | Protéines: 14g | Fat: 21g | Sucre: 2g