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)

Savory Onion, Leek, and Spinach Strata Tart - Image 1

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
Course: Main
Complexity: Medium

Units:

Scale:

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)
5oz spinach(fresh)
6 pcs large eggs
2 cup whole milk
1 1/2 cup gruyère cheese(grated)
2 tbsp unsalted butter
1 tsp fresh thyme(chopped)
1/4 tsp nutmeg(ground)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Instructions

Preparation

Preheat your oven to 375°F (190°C). Lightly butter a 9 or 10-inch tart pan or baking dish.
Melt 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

In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
Arrange 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.
Repeat with the remaining bread, vegetable mixture, and Gruyère.
Carefully 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.
Bake 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.
Let the tart cool for 10-15 minutes before slicing and serving.

Nutrition

Servings: 6
Serving size (imperial): 8.8 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	450.5 kcal	180 kcal	2,703 kcal
Protein	22.1 g	8.8 g	132.6 g
Fat	25.3 g	10.1 g	151.8 g
Carbs	32.7 g	13.1 g	196.2 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.

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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)
5oz spinach(fresh)
6 pcs large eggs
2 cup whole milk
1 1/2 cup gruyère cheese(grated)
2 tbsp unsalted butter
1 tsp fresh thyme(chopped)
1/4 tsp nutmeg(ground)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Instructions

Preparation

Preheat your oven to 375°F (190°C). Lightly butter a 9 or 10-inch tart pan or baking dish.
Melt 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

In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
Arrange 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.
Repeat with the remaining bread, vegetable mixture, and Gruyère.
Carefully 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.
Bake 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.
Let the tart cool for 10-15 minutes before slicing and serving.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

450.5 kcal

180 kcal

2,703 kcal

Protein

22.1 g

8.8 g

132.6 g

Fat

25.3 g

10.1 g

151.8 g

Carbs

32.7 g

13.1 g

196.2 g