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Spinach and goat cheese Tart

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Course Tart


  • 1 pie crust sheet
  • 1 lb (16oz) frozen chopped spinach
  • 7 oz goat cheese
  • 2 tablespoon dried raisins
  • 2 eggs
  • 15 cl heavy whipping cream
  • 1 pinch of nutmeg
  • salt
  • pepper


  • Preheat oven 360 F.
  • Unroll the pie crust and precisely fit it a pie pan. Prick the dough all over with a fork. Then put the pie in the fridge.
  • Put the thawed spinach in a saucepan over low heat or in a microwave and let them cool.
  • Meanwhile, mash cheese with a fork in a bowl.
  • Squeeze the spinach well in your hands to remove any water.
  • Take out the pie crust from the fridge and spread the spinach on the pie.
  • Sprinkle raisins and cover with cheese, salt and pepper.
  • In a bowl, whisk the eggs with the cream, flavor with nutmeg and pour into the pie.
  • Bake for about 35 min.
  • Once the pie is baked, remove from the oven and enjoy with a salad.


From experience, to prevent the pie crust collapsing during the cooking, I prefer to put the pie pan with the pie crust into the fridge a few minutes before I add the filling, so the edge of the pie crust hardens.
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