Spinach and goat's cheese tart

Total time: 1hr 30m
Preparation Time: 40m

For 8 portions

Nutritional Information

Contains 378 Kcal, 11g Protein, 18g Carbohydrates, 28g Fat


  • 500 g leaf spinach, dripping wet
  • a little butter
  • 1 onions, finely chopped
  • 0.25 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
  • 1 tbsp liquid honey
  • 0.5 tbsp rosemary, finely chopped
  • Utensils
  • For a baking tray approx. 28 cm in diameter, lined with baking paper

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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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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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