Spinach and Fresh Goat Cheese Tart

If I had to choose one recipe with goat cheese as an ingredient, this would be it. Perfection! The goat cheese turns a potentially heavy dish into a soufflé like dish that’s light on the tongue and says springtime in every bite. Serves 8.

Crust:

1 c. flour

½ t. salt

1/3 c. butter, very cold & cut into small pieces

2 ½  to 3 ½  Tbsp.water

Filling:

10 oz. frozen chopped spinach (or 1 cup cooked, fresh spinach)

2 bunches green onions

3 Tbsp. olive oil

1 teaspoon oregano

½ tsp. each salt & pepper

¼ tsp. nutmeg

3 eggs

8 oz. Capriole fresh goat cheese

1 c. milk

To make the crust:mix flour and salt in a bowl and cut the shortening with 2 knives or a pastry blender. or pulse in processor, until the shorteining is evenly blended throughout and the largest piece is no bigger than a small pea. Add 2-1/2 tablespoons ice water and stir to blend evenly. Add a little more water if necessary so that the whole mixture will hold together in a ball when you press it between your hands. Flatten the ball to a 1-inch-thick-disk, wrap it in plastic and refrigerate. Let rest for at least 30 minutes.

When you're ready to roll the dough, heat the oven to 425 degrees. Lightly flour a board and roll out the dough to about 1/8-inch thick to fit a 9-inch tart or pie pan. Place it in the pan, prick the bottom several times with a fork. Bake the crust, lined with foil and weighted, about 8-10 minutes and remove from oven.

Meanwhile, thaw spinach. Trim onions of roots and any wilted leaves and mice the onions. Combine onions in a wide skillet with olive oil and cook over medium heat until soft, 5 to 10 minutes. Add spinach, oregano, salt, pepper and nutmeg. Cook until the spinach is warmed through and all moisture has evaporated. Set aside to cool slightly.

Beat the eggs. Add goat cheese and beat to blend evenly. Stir in milk, the cooled spinach mixture. Fill tart shell and bake 10 minutes. Reduce heat to 375 and bake 35 minutes more, or until the custard is lightly browned and barely set. Let it rest 5 minutes before serving. Serve with a mixed-green salad or sliced tomatoes. Serves 6-8.