https://antoineboucher.info/CV/blog/tags/baking/Recent content in Baking on Antoine BoucherHugoen-usFri, 05 Jan 2024 00:00:00 +0000https://antoineboucher.info/CV/blog/recipes/spinach-goat-cheese-walnut-tart/Fri, 05 Jan 2024 00:00:00 +0000https://antoineboucher.info/CV/blog/recipes/spinach-goat-cheese-walnut-tart/<p><img src="https://antoineboucher.info/CV/blog/recipes/spinach-goat-cheese-walnut-tart/featured.jpg" alt="Spinach and goat cheese savory tart"></p> <p><em>Photo: <a href="https://unsplash.com/photos/1546833999-b9f581a1996d">Unsplash</a></em></p> <h2 id="category">Category</h2> <ul> <li><strong>Type:</strong> Vegetarian</li> <li><strong>Main ingredient:</strong> Spinach &amp; goat cheese</li> <li><strong>Preparation time:</strong> ~25 minutes</li> <li><strong>Cooking time:</strong> ~35 minutes</li> <li><strong>Total time:</strong> ~60 minutes</li> <li><strong>Servings:</strong> 6–8</li> </ul> <h2 id="ingredients">Ingredients</h2> <p><strong>Pastry</strong></p> <ul> <li>1 round shortcrust or all-butter puff pastry (~230 g), thawed if frozen<br> (or enough homemade dough for a 23–25 cm tart tin)</li> </ul> <p><strong>Filling</strong></p> <ul> <li>400 g fresh spinach (or 250 g frozen, thawed and squeezed dry)</li> <li>1 tbsp olive oil or butter</li> <li>2 eggs</li> <li>100 ml heavy cream (or crème fraîche)</li> <li>150 g soft goat cheese (chèvre), crumbled</li> <li>50 g walnuts, lightly toasted and chopped</li> <li>1 small garlic clove, finely grated (optional)</li> <li>Salt, black pepper, pinch of nutmeg</li> </ul> <p><strong>Finish</strong></p>