Florentine Cheese Tarts

These Florentine Cheese Tarts are a delightful blend of savory flavors and comforting textures. The filling combines tender spinach, salty ham, and a rich mixture of cottage and cheddar cheeses, all bound together with eggs. Baked in individual portions, they offer a perfect balance of protein and flavor, making them ideal for breakfast, brunch, or even a light lunch. The addition of spices like nutmeg and celery seed enhances the classic Florentine profile. These tarts are easy to prepare ahead of time and reheat beautifully, offering a convenient yet homemade feel for busy mornings or casual gatherings.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 30

Calories: 1055.6

Description

These Florentine Cheese Tarts are a delightful blend of savory flavors and comforting textures. The filling combines tender spinach, salty ham, and a rich mixture of cottage and cheddar cheeses, all bound together with eggs. Baked in individual portions, they offer a perfect balance of protein and flavor, making them ideal for breakfast, brunch, or even a light lunch. The addition of spices like nutmeg and celery seed enhances the classic Florentine profile. These tarts are easy to prepare ahead of time and reheat beautifully, offering a convenient yet homemade feel for busy mornings or casual gatherings.

Ingredients

18 Eggs
1/2 cup Flour
2 tablespoon Sugar
1 pound Cheddar cheese, shredded
1 pound Cottage cheese
1/2 cup Butter
1 Onion, minced
10 oz Frozen spinach, thawed
1 lb Ham, cubed
1/2 tsp Celery seed
1/2 tsp Dry mustard
1/2 tsp Nutmeg
1/2 tsp Bon appetit seasoning

Directions

1
Preheat oven to 325F (163C). Grease 30 muffin cups lightly with butter or non-stick spray.
2
In a large skillet, melt butter over medium heat. Add minced onion and saut until translucent, about 3-4 minutes.
3
Add cubed ham, thawed spinach, celery seed, dry mustard, Bon appetit seasoning, nutmeg, and 2 tablespoons of flour to the skillet. Saut until the spinach is heated through and excess moisture has evaporated. Set aside to cool slightly.
4
In a large bowl, whisk together eggs, sugar, remaining 1/2 cup flour, shredded cheddar cheese, and cottage cheese until well combined.
5
Fold the ham and spinach mixture into the egg and cheese mixture until evenly distributed.
6
Ladle the filling into the prepared muffin cups, filling each about 3/4 full.
7
Bake for 30 minutes, or until the centers are set and the tops are lightly golden.
8
Remove from oven and let cool in the pan for 5 minutes.
9
Slide a small knife around the edge of each tart to loosen, then remove from the pans.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1055.6kcal

% Daily Value *
Total Fat 67.4g104%
Saturated Fat 34.0g170%
Cholesterol 965.2mg322%
Sodium 1397.7mg59%
Total Carbohydrate 38.1g13%
Dietary Fiber 0.8g4%
Sugars 13.6g
Protein 73.1g147%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat, place tarts on a baking sheet and warm in a 325F oven for about 15 minutes, or microwave individual tarts for 30-45 seconds.

Variation: For a vegetarian version, omit the ham. You can also substitute spinach with kale or Swiss chard.

Tip: Squeeze the thawed spinach thoroughly to remove excess water before adding it to the skillet to prevent soggy tarts.

Keywords: baking, breakfast, cheddar, cheese, cottage, eggs, florentine, ham, international, muffin tins, pinwheel, spinach, tarts, vegetarian

Read it online: https://www.chefs-mate.com/recipe/florentine-cheese-tarts/