Spinach, Potato And Goat's Cheese Tart
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
260 g
Baby Spinach4
Eggs260 g
Heavy Cream1 pinch
Ground Cayenne Pepper7 tbsps
Butter (chilled, cubed)Directions:
1
Special equipment: 10-inch tart pan Make the Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using
2
Preheat the oven to 350 degrees F
3
Line the tart tin with the dough and bake 'blind'
4
Cook's Note: Blind Baking
5
To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan
6
Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides
7
Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center
8
) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the pastry feels dry
9
Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes
10
If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven
11
Remove from the oven, and set aside in the pan while you make the filling
12
The pastry can be baked a day in advance and kept covered until you need it
13
Filling: Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves
14
In a medium-size saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts
15
Drain the spinach in a colander or sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly chop
16
Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board
17
When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices
18
In a medium-sized bowl, whisk the eggs, and add the cream, salt, and pepper, lemon zest, nutmeg, cayenne pepper, and grated Parmesan
19
Whisk these ingredients together, and then add the spinach, and mix through
20
Season well as the potatoes are very mild and need a good contrast
21
Spread the potato slices over the base of the prepared tart, and dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish
22
Gently spoon the spinach cream mixture over the cheese, as high as you can go
23
If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven
24
Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices
25
Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes
26
Remove the tart from the oven, and let cool for about 10 minutes before serving
27
Shortcrust Pastry Place the flour, salt, and butter in a food processor and whiz or pulse briefly
28
Add half the beaten egg and continue to whiz
29
You might add a little more egg, but not too much as the mixture should be just moist enough to come together
30
If making by hand, rub the butter into the flour until it resembles coarse bread crumbs
31
Then, using your hands, add just enough egg to bring the dough together
32
With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes
33
Makes 1 crust (about 14 ounces)