Spinach, Potato and Goats Cheese Tart
Ingredients
Shortcrust pastry
250 gm Spinach
300 gm Potatoes
4 Egg(s)
250 ml Double cream
1 Lemon zest
1 tsp Nutmeg (grated)
Cayenne pepper
25 gm Parmesan cheese
150 gm Goats cheese
Salt
Black pepper
Method
Preheat the oven to 180�C.
Line a 25cm tart tin with the shortcrust pastry. Bake blind for about 10 minutes. Remove the beans and bake for a further 5 minutes.
Cook the spinach on a low heat until it wilts. Drain and allow to cool a little then squeeze any excess liquid out. Chop roughly. Cook the potatoes and when cool enough, cut into thick slices.
Whisk the eggs, add the cream, salt, pepper, lemon zest, nutmeg, cayenne pepper and grated parmesan and whisk. Add the spinach and mix well. Season well. Spread the potato slices over the base of the tart, dot with goats cheese (which has been cut into slices or pieces), reserving some for the top. Spoon over the spinach mixture. Put the remaining goats cheese over the top.
Bake for 35-40 minutes until golden brown and just set. Allow to cool for about 10 minutes before serving.
24 Sep 2023
Shirl Seath