Make the Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
Preheat the oven to 350 degrees F. Line the tart tin with the dough and bake 'blind'.
Cook's Note: Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking
beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the
pastry feels dry.
Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven, and set aside in the pan while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
Filling: Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves. In a medium-size
saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts.
Drain the spinach in a
colander or
sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly
chop.
Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board. When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices.
In a medium-sized bowl, whisk the
eggs, and add the cream, salt, and pepper,
lemon zest, nutmeg, cayenne pepper, and grated Parmesan.
Whisk these ingredients together, and then add the spinach, and mix through. Season well as the potatoes are very mild and need a good contrast.
Spread the potato slices over the base of the prepared tart, and
dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish. Gently spoon the
spinach cream mixture over the cheese, as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices.
Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes. Remove the tart from the oven, and let cool for about 10 minutes before serving.
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