Spinach and Goat's Cheese Tart

1hr 30m
Preparation/cooking time: ca. 40m + Bake: ca. 50m

For 8 servings

Nutritional Information

Contains 370 Kcal


  • a little butter
  • 1 onion, finely chopped
  • 0.25 tsp. salt
  • 500 g leaf spinach, dripped wet
  • 1 shortcrust dough, rolled into a circle
  • a little pepper
  • 2 rolls goat's cheese (e.g. Tendre Bûche, approx. 150 g each), cut into 8-mm-thick slices
  • 2 eggs
  • 2 dl single cream
  • a little nutmeg
  • 0.5 tbsp. rosemary, finely chopped
  • 1 tbsp. liquid honey

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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. Arrange half the slices of cheese on top. Distribute the spinach on top. Stir the eggs and cream well, 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 min.
  • Total baking time: approx. 50 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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