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

Ingredients

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

Instructions

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.