This Sunday we’re having my mom and brother over to our place to celebrate Mother’s Day.We’re not doing anything too fancy; I’m cooking brunch and then we may go to the zoo. My mom is the hardest worker I know, so I’m looking forward to a chance to help her relax for a change!
I’ve been test running some brunch recipes, with a focus on relatively healthy recipes with a nice presentation. My mom is constantly complaining about “her belly,” so I want to serve food she feels good about eating, but want it to look a little nicer than just salad greens on a plate.
I’ve recently become enamored with making individual egg tartlets because they accomplish both objectives, while also being a breeze to make. Individual sized tarts keep portions in check and you can customize the ingredients to either ramp up the indulgence factor, or in my case, rein it in. I went vegetarian with today’s recipe, as the tarts already have enough fat from dairy.
Individual Egg Tartlets with Goat Cheese and Spinach
1/2 cup heavy cream or milk
1/3 cup goat cheese
1/4 cup parmesan cheese, grated
1 teaspoon olive oil
1 bunch spinach
A few chive sprigs, chopped
Salt and pepper to taste
Your favorite pie crust recipe, or store bought is fine too
6 mini-tart or pie pans, mine were 4 inches in diameter
Start by preparing the tart crusts. Roll out your dough and cut out discs using one of the tart pans as a guide. Grease your tart pans, then ease each dough disc into the pans, patting firmly into the bottom and sides. Crimp the edges and gently prick the bottom and sides with a fork. Par-bake at 400 F for about 15 minutes. Remove before the crust browns, as it will go bake into the oven to finish baking later. You can blind bake the crust with beans if you want, but I had no problems with the dough puffing up after I pricked it to release the air.
Once you’ve removed your tart crusts to cool, lower the oven temperature to 350 F. Heat olive oil in a saucepan and quickly sauté the spinach until it wilts. Season with a little salt and pepper. Drain of any liquid and let cool.
In a small bowl, whisk together two eggs, heavy cream, goat cheese, chives, salt and pepper. Add the parmesan cheese and stir to combine.
Divide the spinach into four parts and place in the bottom of your par-baked crusts. Then pour the egg and cheese mixture into each of the tart shells, dividing it evenly. Finally crack an egg into each tart and season with a little salt and pepper if desired. These tarts are small, so make sure you don’t go too heavy on the seasoning.
Bake in the oven for about 20-30 minutes at 350 F, until the crusts are golden and the eggs are almost set. It can be hard to get the egg just right. You want the whites to be fully cooked, but the yolk should still be a little runny. Remove from oven and let cool for a few minutes before serving.
Don’t you just love how they look?! More elegant than an omelette and almost as easy. Paired with a fresh fruit salad and lattes, I think this dish is going to be be the perfect way to help my mom start her day feeling special.
What are you doing for your mom this Mother’s Day?