Goat Cheese and Spinach Tart
A goat cheese and spinach tart is a wonderfully simple savoury bake that pairs the soft, creamy tang of goat cheese with fresh spinach. It is usually built on a shortcrust or puff pastry base and filled with cooked spinach, goat cheese, eggs and sometimes a little cream for extra richness.
Ingredients
Puff pastry (homemade, or shop-bought; shortcrust works just as well)
- 300 g flour
- 150 g unsalted butter, cut into cubes
- 8 g salt
- 1/2 glass water
Filling
- 600 g spinach
- 4 eggs
- 30 cl pouring cream
- 170 g goat cheese
Method
- Cook the spinach in a little olive oil.
- Drain the spinach to get rid of any remaining water. Press down firmly with a spatula to squeeze it really dry.
- Crack the 4 eggs into a bowl and pour in the 30cl of cream. Whisk until smooth.
- Add the spinach to the egg and cream mixture. Stir to combine.
- Roll the pastry out into the tin and prick the base all over.
- Pour the filling into the tin.
- Arrange the rounds of goat cheese on top.
- Bake at 180°C for at least 45 minutes.
