Spinach and Goat Cheese Tart

Ingredients

• 1 homemade shortcrust pastry crust
• 400 g fresh spinach
• 3 eggs
• 100 ml semi-skimmed milk
• 200 ml heavy cream
• 1 log of goat cheese, sliced
• 30 g unsalted butter
• 3 pinches fine salt
• Freshly ground pepper
• Grated Gruyère, optional

Method

1. Preheat the oven to 200°C.
2. Wash and drain the spinach, then remove the tough stems.
3. Melt the butter in a large hot frying pan. Add the spinach and cook gently for 2 minutes, then drain thoroughly.
4. Line a tart pan with the pastry and partially bake it for 10 minutes.
5. In a bowl, whisk together the eggs, cream, and milk. Season with salt and freshly ground pepper.
6. Spread the drained spinach over the pastry shell and pour the egg mixture on top.
7. Arrange the goat cheese slices over the filling. If preferred, replace the goat cheese on part of the tart with grated Gruyère.
8. Bake for about 30 minutes, until the top is golden brown.