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Spinach & Goat's cheese tart

Perchoir des Paons,
Residential Art Holidays - Lot region - France.

This is a very simple lunch or supper dish using the lovely fresh spinach leaves that are beginning to come on the market.

500 g spinach
Packet of Puff pastry
Soft goats cheese (amount depends on personal taste – about 200g)
5 large eggs
Salt & pepper

Cook spinach after thoroughly washing.
Drain & allow to cool before putting into mixer with two thirds of the cheese, season to taste and blend together.
Whisk 5 large eggs until light and fluffy, fold into spinach/cheese mixture.
Line & put pastry into flan dish.
Pour mixture into flan case and decorate with rest of goats cheese broken into small pieces.
Place in pre-heated oven 200° for about 35 minutes. It should rise a bit like a soufflé and be an amazing shade of green.
Take out of oven and eat hot!! (be careful not to burn your mouth)

Susie didn't think a picture of spinach would be that exciting so thought you might like some artichokes instead!!

Go for more recipes to the Le Perchoir blog

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