August 17, 2015 | 1 Comment

Diced! Day of Eating Contest: Sabine – Spinach and Goat’s Cheese Tart

The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five.

Today we have a lunch entry from Sabine who blogs over at franglaisefoodie. Check out the blog and the post below. Here’s Sabine…

Spinach and Goat’s Cheese Tart

Recipe from the BBC Good Food website: http://www.bbcgoodfood.com/recipes/2940666/spinach-and-goats-cheese-puff

This recipe is perfect for a light brunch/lunch and if you have little time to cook. I love goat’s cheese. It’s my favourite cheese. Especially when it’s fresh. And this recipe, I found, does it justice. It is easy to make, quick and delicious. One tart can serve 4-6 persons depending on their appetite.

For 1 tart:

1 pack of ready roll puff pastry

400g of frozen spinach

2 eggs

250-300g soft goat’s cheese

150ml milk

¼ nutmeg grated

Preheat the oven to 220⁰C

Unroll the pastry and place on a rectangular oven tray. I usually leave it on its baking sheet to avoid handling the pastry too much and melting it. If your tray is smaller than the pastry, trim the excess. Prick it all over with a fork and bake in the oven for 10 min.

In the meantime, put the spinach, eggs, half the goat’s cheese, milk and nutmeg into a food processor and blitz for a few seconds. It needs to be mixed well but not pureed.

Before adding the mixture, press the middle of the pastry down.

Then spread the filling evenly and scatter the rest of the goat’s cheese on top (I found that using a teaspoon made it easier to do even little cheese balls and looked nicer). I added a pinch of black pepper on top as it goes really well with goat’s cheese but it is optional.