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Spinach and goat's cheese tart
40 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 28g
  • Carbohydrates about 18g
  • Protein about 11g
This is needed
This is needed for 8 portion
  • 500 g leaf spinach, dripping wet
  • 1 onion, finely chopped
  • a little butter
  • 0.25 tsp salt
  • a little pepper
  • 2 egg
  • 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 dl single cream
  • 0.25 tsp salt
  • a little pepper
  • a little nutmeg
  • 1 tbsp liquid honey
  • 0.5 tbsp rosemary, finely chopped
  • a little pepper
  • For a baking tray approx. 28 cm in diameter, lined with baking paper
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And that's how it's done
And that's how it's done
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.