Jun 9th

Goats Cheese and Spinach Tart

Ingredients 
500g Shortcrust Pastry
110g Fresh baby Spinach – softened
4 Eggs
250ml Milk
1/2 teaspoon Cayenne Pepper
Good pinch Nutmeg
Half Onion chopped
2 Garlic Cloves – Crushed
150g Goats Cheese
25g Parmesan Cheese – Grated
Lemon rind from half a lemon
Seasoning

Tools 
Flan tin with a loose bottom ( I used a 23″)
Baking paper
Baking Beans

Pre-heat the oven to Gas Mark 4/180 degrees

Rub some butter or a spray oil onto the flan tin (this stops it from sticking)

Roll out the pastry and place over tin – make sure there is enough pastry hanging over the edges as it will shrink. 
Place baking paper over the top and add the baking beans 
Bake for 10/15mins then take the beans and paper off and bake for another 5 minutes
Meanwhile soften the onion and garlic in a pan – try not to get colour on the onions

Whisk the eggs and milk lightly in a bowl 
Add the spinach, nutmeg, cayenne, onion, garlic, parmesan, lemon rind and seasoning 

Take the tart casing out of the oven and leave to cool for a couple of minutes 
Break up and add 80% of the goats cheese on the bottom (save the rest to sprinkle on top)

Add the mix to the pastry then sprinkle the rest of the goats cheese on top
Bake for about 40mins or until the pastry and tart is cooked 

Serve with salad and crusty bread, enjoy!

Ingredients 
500g Shortcrust Pastry
110g Fresh baby Spinach – softened
4 Eggs
250ml Milk
1/2 teaspoon Cayenne Pepper
Good pinch Nutmeg
Half Onion chopped
2 Garlic Cloves – Crushed
150g Goats Cheese
25g Parmesan Cheese – Grated
Lemon rind from half a lemon
Seasoning

Tools 
Flan tin with a loose bottom ( I used a 23″)
Baking paper
Baking Beans

Pre-heat the oven to Gas Mark 4/180 degrees

Rub some butter or a spray oil onto the flan tin (this stops it from sticking)

Roll out the pastry and place over tin – make sure there is enough pastry hanging over the edges as it will shrink. 
Place baking paper over the top and add the baking beans 
Bake for 10/15mins then take the beans and paper off and bake for another 5 minutes
Meanwhile soften the onion and garlic in a pan – try not to get colour on the onions

Whisk the eggs and milk lightly in a bowl 
Add the spinach, nutmeg, cayenne, onion, garlic, parmesan, lemon rind and seasoning 

Take the tart casing out of the oven and leave to cool for a couple of minutes 
Break up and add 80% of the goats cheese on the bottom (save the rest to sprinkle on top)

Add the mix to the pastry then sprinkle the rest of the goats cheese on top
Bake for about 40mins or until the pastry and tart is cooked 

Serve with salad and crusty bread, enjoy!

By Sam

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Goats Cheese and Spinach Tart

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