Spinach and goat's cheese tart

Spinach and goat's cheese tart

Total: 1 hr 30 min. | Active: 40 min.
Nutritional value / portion: 378 kcal
, Fat: 28 g
, Carbohydrate: 18 g
, Protein: 11 g


8 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g leaf spinach, dripping wet
a little butter
1 onion, finely chopped
¼ tsp salt
a little pepper
1 pastry dough, rolled into a circle
2 rolls goats' cheese (e.g. Tendre Buche, approx. 150 g each, cut into slices 8 mm thick)
2 eggs
2 dl single cream
a little nutmeg
¼ tsp salt
a little pepper
1 tbsp liquid honey
½ tbsp rosemary, finely chopped
a little pepper
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For a baking tray approx. 28 cm in diameter, lined with baking paper

How it's done

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Place the spinach in a large pan, cover and wilt over a medium heat then drain. Heat the butter in the same pan and sauté the onion. Remove the pan from the heat, stir in the spinach and season. Place the cake dough on the prepared oven tray. Top with half the cheese slices. Distribute the spinach on top. Combine the eggs and cream, season and pour over.

Bake for approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove and place the remaining slices of cheese on top. Drizzle with honey and scatter with rosemary. Finish off in the oven for approx. 20 mins. Total baking time: approx. 50 mins.


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