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Gruyère AOP Swiss tart with speck, sundried tomatoes, and spinach.


For 6 people

  • 150 g of Swiss AOP Gruyère
  • 1 shortcrust pastry
  • 125 g of speck ham slices
  • 200 g of spinach
  • 50 g of finely chopped sun-dried tomatoes
  • 1 finely chopped spring onion
  • 2 eggs
  • 20 cl of liquid fresh cream
  • 1 clove of garlic
  • Salt and pepper to taste
  • 1 pinch of nutmeg
  • The topping:
  • 50 g of grated Swiss AOP Gruyère


  1. Preheat your oven to 180°C. In a tart pan, spread the shortcrust pastry, prick it, and cook it blind for 10 minutes.
  2. In a hot pan with a little olive oil, sauté the onion and garlic. Cook for two or three minutes, then add the pre-washed spinach. Add a pinch of salt and pepper to taste.
  3. Cook until the spinach reduces, then remove from the heat. Add the sun-dried tomatoes and set aside. Beat the eggs with the fresh cream, salt, pepper, and nutmeg.
  4. To finish, spread the spinach on the pastry, then the speck, the egg-cream mixture, and sprinkle with grated Swiss AOP Gruyère. Serve immediately or cold with grated Swiss AOP Gruyère and salad.