Since moving to Offaly almost four years ago I am lucky to have met a lovely circle of friends who all have small kids like me and we love getting together during the week to have a chat, a moan or a laugh together! It was my turn to have lunch at my house this week and i love making new things for us to try. One of my friends is a lifelong vegetarian so i always love coming across a tasty meat free recipe that we can all enjoy. I love browsing through my cookbooks and i came across a lovely recipe for Spinach, Potato and Goats Cheese Tart in Rachel Allens ‘Bake’ so i thought i would give it a bash with a few modifications! I tried her shortcrust pastry recipe but was not happy with the end result so i went back to my usual tried and trusted savoury pastry and it was delicious!
Shortcut Pastry (enough for 2 tarts so freeze half)
500g Plain flour
250g cubed butter
Good pinch of salt
2 large eggs (beaten)
Splash of milk
Rub flour and butter together to resemble breadcrumbs.
Add beaten eggs and splash of milk to bring dough together.
Pat into sausage shape and place in fridge for 30 mins.
Preheat oven to 180c.
Cut slivers of pastry to line removeable base tart tin.
Bake blind in oven for 20 mins.
250g baby spinach
7 baby new potatoes
250ml double cream
Salt & pepper
Zest of 1/2 lemon
150g goats cheese
Few sundried tomatoes
Cook the spinach in tiny drop of water until it wilts, drain in sieve and allow to cool slightly.
Boil potatoes until just done and allow to cool so you can slice them each into four.
Whisk the eggs and add the cream, salt, pepper and the lemon zest. Whisk briefly.
Add the spinach and mix through.
Spread the potatoes over tart base and dot with the goats cheese.
Pour over cream mixture.
Place sundried tomatoes on top.
Bake for 35-40 mins till set in centre.
Leave to cool in tin for 10 mins before serving.
I served this with mixed salad leaves and leftover sundried tomatoes and it was gorgeous!