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Spinach and Goat Cheese Puff Pastry Tart

Serves : 6 people
Preparation : 20 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • If you're using fresh spinach, wash it in plenty of cold water, trim off any stems that are too long or damaged, and steam it for 10 minutes.
    If you have a pressure cooker, use the steamer basket to cook the spinach, and cover without pressurizing. Otherwise, you can boil the spinach, but be sure to drain it well; otherwise, it will release too much liquid into the tart.

    Drain the spinach thoroughly in a colander or sieve (press down with the palm of your hand or the back of a tbsp).

  • If you're using frozen spinach, simply thaw it in a bowl or on a plate for 5–7 minutes in the microwave (set to 30–40% of maximum power).
  • Meanwhile, slice the goat cheese log into rounds about half a centimeter thick.
  • Place the puff pastry, along with its parchment paper, in a pie pan.
    Trim the parchment paper to fit the pan.
  • Spread the spinach over the puff pastry base. Season lightly with salt.
    Arrange the goat cheese rounds on top.
  • Preheat the oven to 200°C.
    Beat the eggs in a mixing bowl with a fork.
    Add the crème fraîche, season with salt and pepper, and beat again until the mixture is smooth.
  • Pour the filling over the tart.
    Sprinkle with pine nuts, and bake for 30 minutes.
  • Serve this tart while it's still warm, along with a green salad or lamb's lettuce.