Name: Savory Onion, Leek, and Spinach Strata Tart
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 4 cup stale bread (cut into 1-inch cubes); 2 pcs yellow onions (thinly sliced); 2 pcs leeks (white and light green parts, thinly sliced); 5 oz spinach (fresh); 6 pcs large eggs; 2 cup whole milk; 1.5 cup gruyère cheese (grated); 2 tbsp unsalted butter; 1 tsp fresh thyme (chopped); 0.25 tsp nutmeg (ground); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

A golden-brown, flaky pastry tart is generously filled with a savory mix of onions, leeks, and spinach, baked to a perfect, comforting crust.

Prep: 25 min • Cook: 50 min. A comforting, layered tart-like strata combining sautéed onions, leeks, and spinach with crusty bread and a cheesy egg custard, perfect for a brunch or light dinner. This French-inspired dish beautifully marries vibrant vegetables with rich dairy and savory Gruyère, showcasing simple ingredients in a sophisticated way.

Preparation time: 25 min
Cooking time: 50 min
Total time: 1 hr 15 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly butter a 9 or 10-inch tart pan or baking dish.
2Melt butter in a large skillet over medium-low heat. Add sliced onions and leeks, cooking slowly until very soft and caramelized, about 15-20 minutes. Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in fresh thyme.

Assembly and Baking

1In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
2Arrange half of the bread cubes in the prepared tart pan. Layer with half of the onion-leek-spinach mixture and sprinkle with half of the Gruyère cheese.
3Repeat with the remaining bread, vegetable mixture, and Gruyère.
4Carefully pour the egg and milk mixture over the layers, ensuring the liquid is evenly distributed and the bread begins to soak it up. Gently press down on the bread cubes to submerge them.
5Bake for 50-60 minutes, or until the strata is golden brown, puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
6Let the tart cool for 10-15 minutes before slicing and serving.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly butter a 9 or 10-inch tart pan or baking dish.
2Melt butter in a large skillet over medium-low heat. Add sliced onions and leeks, cooking slowly until very soft and caramelized, about 15-20 minutes. Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in fresh thyme.

Assembly and Baking

1In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
2Arrange half of the bread cubes in the prepared tart pan. Layer with half of the onion-leek-spinach mixture and sprinkle with half of the Gruyère cheese.
3Repeat with the remaining bread, vegetable mixture, and Gruyère.
4Carefully pour the egg and milk mixture over the layers, ensuring the liquid is evenly distributed and the bread begins to soak it up. Gently press down on the bread cubes to submerge them.
5Bake for 50-60 minutes, or until the strata is golden brown, puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
6Let the tart cool for 10-15 minutes before slicing and serving.

Nutrition Information

Calories: 451 kcal
Protein: 22 g
Fat: 25 g
Carbs: 33 g

Nutrient	Per serving
Calories	451 kcal
Protein	22 g
Fat	25 g
Carbs	33 g

Tips

Slice onions and leeks thinly for faster caramelization and better texture.
Don't rush sautéing the onions and leeks; slow cooking brings out their sweetness.
Serve warm with a simple green salad for a complete meal.