I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!
On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.
One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.
The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!
Goat’s curd and spinach tart
Preparation time: 1hr – 1.5hrs
- 180g plain flour
- 90g butter
- 1 egg
- pinch of salt
- 1/2 onion
- 100g fresh spinach
- 50g goats curd
- zest of half lemon
- 100ml single cream
- 20g freshly grated Parmesan
- freshly grated nutmeg
Prepare the pastry:
- In a bowl rub together the butter, flour and salt. Once you have a crumb-like consistency, crack in the egg and bring together, form into a ball, wrap in cling film and place in fridge for 30 minutes.
- Once rested, roll the pastry out on a floured surface so that it is large enough to line 4 x 12cm tart cases. Cut out the pastry and gentle press into the sides of the tart cases. Gently prick the pastry with a fork being careful not to go right the way through it.
- Place a small square of baking paper over each individual tart and fill with baking beans.
- Blind bake in a preheated oven for 12-15 minutes at 190°C.
Prepare the filling:
- Finely dice the onion, place in a pan with a little oil and sweat on a low heat until soft.
- Add the spinach and cook until it has just wilted, tip into a sieve and squeeze out as much liquid as possible before placing in a food processor and pulsing until the it is roughly chopped.
- In a bowl whisk together the cream, eggs, zest and seasoning.
Prepare the tart:
- Evenly distribute the spinach mix between the pastry cases. Crumble over the goat’s curd.
- Pour over the egg mixture and sprinkle over some Parmesan and grate over a little nutmeg.
- Bake at 190°C for 20-25 minutes, until the filling is set and golden.
- Once baked carefully remove the tarts from the tins and leave to cool on a wire rack.