TARTE CHÈVRE ÉPINARD


  • 1 shortcrust pastry
  • 500 g (1,1 lbs) frozen spinach
  • 3 eggs
  • 20 cl liquid cream
  • 1 log of goat cheese
  • 1 garlic clove
  • 30 g (0,066 lbs) walnuts
  • 2 tablespoons breadcrumbs
  • olive oil
  • salt and pepper
  • 1 pinch nutmeg

 

Peel and the garlic clove.

Put the spinach in a saucepan with a drizzle of olive oil and the and pressed garlic clove. Let melt over low heat, stirring occasionally. Drain, pressing well in a fine sieve, then remove to a bowl and leave to cool.

Line a buttered pie pan with the shortcrust pastry and prick the bottom. Sprinkle with breadcrumbs. Add the liquid cream and the eggs to the spinach and mix well. Season with pepper and lightly salt (note: the cheese is already salty) Pour the spinach mixture over the bottom of the pie and place the goat cheese log cut into slices and the crushed walnuts on top. Bake for 30 minutes at 180°C-358.

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