After a long Christmas break back at home with family, I am back to my little cosy flat with my small, but very familiar kitchen. My fridge is still recovering from the weeks of emptiness and so are my baking skills that have not been put to good use way too long. That’s why I have decided to say hello to the new and exciting year 2016 with this simple four ingredient tart. While the preparation is extremely straight forward, the flavour is far from plain. Goat cheese and spinach are made to be together and egg just adds more to the combination that would be a hit at any brunch.
SPINACH, GOAT’S CHEESE AND EGG TART
1 sheet of shortcrust pastry
125g goat’s cheese
200g frozen chopped spinach, defrosted and drained well
- Preheat the oven to 180°C. Grease and line 20cm tart tin with the sheet of shortcrust pastry. Cut away the excess pastry. With a fork make some holes across the surface. Bake the crust for 10-12 minutes.
- When the crust is ready remove it from the oven and crumble goat cheese to cover the base. Then evenly distribute chopped spinach on top. Bake for 15 minutes.
- After 15 minutes add the eggs on top and bake for further 15 minutes. If you prefer eggs to be runny reduce this time by a couple of minutes.