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Spinach, courgette and goat cheese tart

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• 1 roll shortcrust pastry, or 1 quantity cream cheese pastry (see below)
• 6 spring onions, sliced
• 4-6 courgettes, shaved
• 1 bunch Swiss chard, wilted and chopped
• Large handful fresh dill or parsley
• ½ cup (125ml) grated mature cheddar
• ½ cup (125ml) crème fraîche
• ½ cup (125ml) cream
• 3 extra large Pick 'n' Pay eggs, beaten
• 1 roll goat cheese
• Salt and milled pepper, to taste

Cream cheese pastry:

• 2 cups (500ml) flour
• 200g cold butter
• ½ cup (125g/ml) sour cream

Preparation method

  1. Preheat oven to 180°C.
  2. Roll out pastry to just less than ½cm thick.
  3. Line 1 x 25cm loose-bottomed quiche tin with pastry, and bake blind for 8 minutes. Allow to cool.
  4. Scatter spring onions, courgette, spinach, herbs and cheese over pastry crust.
  5. Beat crème fraîche, cream and eggs together, and season well. Pour over filling. Dot with goat cheese.
  6. Bake for 25-30 minutes, or until golden and filling is set.
  7. Serve hot or at room temperature.

Cream cheese pastry:

  1. Mix flour and butter together to resemble fine breadcrumbs.
  2. Add sour cream, and mix to form a smooth pastry.
  3. Chill for 20-30 minutes.