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.
Temps total 1 hour hr 30 minutes mins
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
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.
Mots-clés goat cheese, spinach