Spinach, goat cheese, honey and walnut tart

Photo: Unsplash

Category

• Type: Vegetarian
• Main ingredient: Spinach & goat cheese
• Preparation time: ~25 minutes
• Cooking time: ~35 minutes
• Total time: ~60 minutes
• Servings: 6–8

Ingredients

Pastry

• 1 round shortcrust or all-butter puff pastry (~230 g), thawed if frozen
  (or enough homemade dough for a 23–25 cm tart tin)

Filling

• 400 g fresh spinach (or 250 g frozen, thawed and squeezed dry)
• 1 tbsp olive oil or butter
• 2 eggs
• 100 ml heavy cream (or crème fraîche)
• 150 g soft goat cheese (chèvre), crumbled
• 50 g walnuts, lightly toasted and chopped
• 1 small garlic clove, finely grated (optional)
• Salt, black pepper, pinch of nutmeg

Finish

• 2–3 tbsp runny honey
• A few extra walnut halves (optional)

Instructions

1. Preheat the oven to 190 °C (375 °F). Roll the pastry to line a 23–25 cm fluted tart tin; trim the edge and chill 15 minutes if you have time.
2. Dock the base with a fork, line with parchment and baking beans, and blind-bake 12–15 minutes until the sides are set. Remove the beans, then bake about 5 minutes more until the base is lightly golden.
3. Wilt the spinach in a large pan with the oil or butter over medium heat. Season lightly, then drain well and press out excess liquid. Chop roughly if the leaves are large.
4. Whisk the eggs with the cream, salt, pepper, and nutmeg. Fold in the spinach, most of the goat cheese, and the chopped walnuts.
5. Pour into the tart shell and scatter the remaining cheese on top. Bake 25–30 minutes until the filling is set and golden in spots.
6. Cool slightly, then drizzle with honey and add extra walnuts if you like. Serve warm or at room temperature.

Notes

Honey is added after baking so it stays aromatic and does not scorch.

Review

⭐⭐⭐⭐ — Balanced sweet-salty-nutty; good for brunch or a light dinner with a green salad.