Here’s a savoury, elegant recipe perfect for Mother’s Day brunch or lunch. Buttery crust, flavourful filling, and rich, creamy goat cheese—this tart is a showstopper that’s as comforting as it is refined.
Prep Time
25-30 minBake Time
30-35 minYield
6-8Rating
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Loading...| For the crust: | |
| - 1 1/4 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| - 1/2 tsp salt | |
| - 1/2 cup cold unsalted butter, diced | |
| - 3–4 tbsp ice water | |
| For the filling: | |
| - 1 tbsp olive oil | |
| - 1 large onion, thinly sliced | |
| - 2 cups fresh spinach, chopped | |
| - 3 large eggs | |
| - 3/4 cup heavy cream or milk | |
| - 1/2 tsp salt & 1/4 tsp pepper | |
| - 4 oz goat cheese (crumbled) | |
| - 1 tsp fresh thyme (optional) |
Here’s a savoury, elegant recipe perfect for Mother’s Day brunch or lunch. Buttery crust, flavourful filling, and rich, creamy goat cheese—this tart is a showstopper that’s as comforting as it is refined.
| 1. | 1. Make the crust: In a bowl, mix flour and salt. Cut in the cold butter until crumbly. Gradually add ice water and mix until the dough forms. Chill 30 minutes. Roll out and press into the tart pan. Pre-bake at 375°F (190°C) for 10 mins. |
| 2. | 2. Prepare the filling: Heat olive oil in a skillet and sauté the onions over medium-low heat until caramelized, which takes about 15 minutes. Then, add the spinach and cook until wilted. |
| 3. | 3. Assemble: In a bowl, whisk together the eggs, cream, salt, and pepper. Then, add the spinach-onion mixture. Pour the mixture into the tart crust and top it with goat cheese and thyme. |
| 4. | 4. Bake: Bake at 375°F (190°C) for 30 to 35 minutes, or until set and lightly golden. Allow to cool slightly before serving. |
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