Tarte épinard chèvre

Bonduelle’s selected spinach-and-goat-cheese tart combines frozen spinach leaves with eggs, crème fraîche and Parmesan in shortcrust. Rounds of a goat-cheese log sit over the filling.

Four eggs are beaten separately. Frozen spinach goes directly into a hot pan without prior thawing, cooks covered and is drained; onion and garlic are optional additions.

Nutmeg, Parmesan, crème fraîche, salt and pepper mix with the beaten eggs and chopped cooked spinach. This gives the tart a combined spinach-and-egg filling.

Prepared shortcrust lines the tart mould and receives the filling. The goat-cheese log is cut into rounds and arranged on top before the complete tart bakes.

The goat-cheese rounds contrast with the green filling beneath them. Bonduelle offers separate lettuce with a lemon drizzle as one accompaniment option and also suggests an optional glass of red wine.