Puff pastry egg tarts with spinach and swiss
Flaky, golden puff pastry squares with a nest of spinach and melted swiss and an egg baked in the middle, bakery-pretty and so easy.
- 75 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.71 a serving
- 770 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 package puff pastry sheets, 2 sheets
- 2 cups baby spinach, chopped
- 1 cup Swiss cheese, shredded
- 8 large eggs
- 1 tbsp chives, chopped (optional)
From your pantry
- 1 tbsp all-purpose flour, for the counter
- ¼ tsp salt
- ¼ tsp black pepper
Each serving has about 770 calories, 30 g protein, 48 g carbs and 51 g fat, and costs about $2.71 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby spinach? Kale or arugula works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
Thaw the puff pastry on the counter until it unfolds without cracking, about 40 minutes.
Timer: 40 min
the oven to 400°F and line 2 baking sheets with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dust the counter with flour, unfold each sheet and cut it into 4 squares. Score a line ½ inch in from the edge of each square without cutting through, then prick the middles with a fork.
Dolly’s tip: The scored border puffs up into a wall that holds the egg in.Set the squares on the baking sheets and 10 minutes, until puffed and pale .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 10 min
Press the center of each square down with the back of a spoon to make a nest. Fill each with some spinach and cheese and crack an egg into it.
Dolly’s tip: Crack each egg into a small cup first, then slide it in. If a nest looks shallow, leave a little white behind.12 to 15 minutes, until the whites are set and the yolks begin to .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 13 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Sprinkle with salt, pepper and chives and serve 2 per person.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with eggs and spinach ›What to make with eggs and Swiss cheese ›What to make with eggs and puff pastry sheets ›