This is a delicious tart, full of healthy spinach perfectly complemented by the flavour of the goat’s cheese.
Place the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.
Make the pastry, leaving to chill for 30 minutes before using.
Preheat the oven to 180°C (350°F), Gas mark 4. Line the tart tin (25cm (10in) diameter tart tin) and ‘bake blind’.
Wash and spin the spinach, removing any tough stalks and stems if using large spinach leaves. In a medium-sized saucepan, cook the spinach in just the water that’s clinging to it over a low heat until it wilts. Drain in a colander or sieve and allow to cool a little, then squeeze most of the moisture out with your hands and chop roughly.
Meanwhile, steam or boil the potatoes until just cooked, and cool on a tray or board. When cool enough to handle, cut into 5mm (1/4 in) slices.
In a medium-sized bowl, whisk the eggs and add the cream, salt and pepper, lemon zest, nutmeg, cayenne pepper and Parmesan. Whisk these ingredients together then add the spinach and mix through. Season well seasoned as the potatoes are very mild and need a good contrast.
Spread the potato slices over the base of the prepared tart, and dot with the goat’s cheese (retain a few slices of each to place on the top, if you wish). Gently spoon over the spinach cream mixture as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place in the oven, spoon over the remaining filling and any remaining potato and cheese slices.
Bake for 35–40 minutes until the tart is golden brown and just set in the centre. Remove from the oven and allow to cool for about 10 minutes before serving.
Trending This Week