Imagine serving a restaurant-quality dish that looks stunning, tastes incredible, and takes less than an hour to prepare. This Tuna and Spinach Tart is your ticket to culinary stardom, combining the rich flavors of tender tuna, fresh spinach, and creamy Gruyère cheese in a perfectly golden, flaky crust. Whether you're hosting a sophisticated lunch or looking to elevate your weeknight dinner, this French-inspired recipe will transform your kitchen into a gourmet paradise.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pie crust
- 1 can tuna, drained
- 2 cups fresh spinach
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the pie crust bakes evenly and achieves a golden brown color.
- Prepare the pie crust by placing it into a 9-inch tart pan. If using a store-bought crust, gently press it into the pan and trim any excess dough hanging over the edges. If making your own, roll it out and fit it into the pan, then chill it in the refrigerator for about 10 minutes.
- While the crust is chilling, rinse the fresh spinach under cold water. In a large skillet over medium heat, add a small amount of olive oil or butter. Once hot, add the spinach and sauté for about 2-3 minutes until wilted. Remove from heat and let cool slightly, then chop the spinach roughly.
- In a mixing bowl, crack the three large eggs and whisk them together until well combined. Add the heavy cream to the eggs and mix until smooth. Season the mixture with salt and pepper to taste.
- Drain the can of tuna and flake it with a fork in a separate bowl. Add the chopped spinach and half of the grated Gruyère cheese to the tuna, mixing well to combine.
- Pour the tuna and spinach mixture into the prepared pie crust, spreading it evenly across the bottom. Then, carefully pour the egg and cream mixture over the top, ensuring it covers the filling.
- Sprinkle the remaining Gruyère cheese evenly over the top of the tart for a delicious cheesy crust.
- Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the tart from the oven and allow it to cool for about 5-10 minutes before slicing. This will help the filling set further and make serving easier.
- Serve the Tuna and Spinach Tart warm or at room temperature, garnished with a sprinkle of fresh herbs if desired. Enjoy your French-inspired dish!
Tips
- Crust Perfection: For an extra crispy crust, blind bake your pie crust for 10 minutes before adding the filling. This prevents a soggy bottom and ensures a crisp texture.
- Cheese Selection: While Gruyère is traditional, you can experiment with other hard cheeses like Comté or aged cheddar for different flavor profiles.
- Fresh vs. Frozen Spinach: If fresh spinach isn't available, use frozen spinach. Just make sure to thoroughly drain and squeeze out excess moisture to prevent a watery tart.
- Make-Ahead Magic: This tart can be prepared in advance and refrigerated before baking. It's also excellent served at room temperature, making it perfect for picnics or buffet-style meals.
- Customization Options: Feel free to add additional herbs like thyme or dill to the egg mixture for extra flavor, or include some sautéed onions or leeks for more depth.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 22g
Protein: 25g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 210mg
