Fresh Spinach and Chevre Tart

[bleudauvergne]

Fresh Spinach and Chevre Tart

Serves 4 as Main Dishor 6 as Appetizer.

This can be prepared with any type of pastry. It is a pretty appetizer made with filo sheets in ramekins. For serving to the family I use a pate brise short crust. Very quick and easy. You can add thinly sliced tomatoes and basil when they are in season.

• 4 T good olive oil
  
• 2 cloves garlic
  
• 1/2 tsp table salt
  
• 1 lb (500g) fresh leaf spinach
  
• 1/4 c fresh chopped parsley leaves
  
• 250 g chevre, fresh or aged
  
• 60 g pine nuts
  
• olive oil
  
• fresh ground pepper
  
• prepared short crust, filo, or pate feuillitee
  

Heat the olive oil over medium high heat in a large skillet until hot but not smoking. Add garlic and salt and let sizzle for a few seconds. Add spinach and parsley and toss quickly until slightly wilted. Remove from heat and drain.

Slice your chevre into rather thick slices, about 1/2 inch thick. Toast you pine nuts in a small saute pan without oil over high heat until they start to turn brown. Spread the spinach into the bottom of your pastry shell and top with pine nuts and chevre. drizzle with a little olive oil, and give a liberal dusting with fresh ground black pepper.

Bake in a moderate oven (200c/400f) until the crust and chevre are slightly browned on top.

Keywords: Appetizer, Tart, Main Dish, Cheese, Easy, Vegetables

( RG925 )