Spinach and Goat Cheese Tart

[For the test]

Spinach and Goat Cheese Tart

Category: Bakery products

Ingredients
For the test
Flour	2/3 cup (100 gr.)
Butter	5 tbsp. l. (85 gr.)
Egg yolk	1 PC.
For filling
Spinach	150 gr.
Brisket	150 gr.
Goat cheese	100 g
Cream	1.25 cups (300 ml).
Large eggs	2 pcs.
Olive oil	1 tbsp. l.
Sea salt
Freshly ground black pepper

Cooking method

• 	For the dough, grind the flour with frozen and chopped butter together until the mixture forms small crumbs.
  	Beat the egg yolk lightly with 1 tablespoon of cold water. Add to the crumb and mix - a soft dough should form. If it's too dry, add some extra water.
  	Wrap in plastic wrap and put in the freezer for 1 hour.
  	Preheat oven to 180 ° C. On a floured work surface, roll out the dough in a large circle (assuming that the dough should hang at least 2 cm from the sides of the mold) 3 mm thick.
  	Raise the dough gently using a rolling pin and transfer it to a 22 cm baking dish. Press the dough against the mold with your fingers. Pierce the bottom with a fork around the entire perimeter and cover with parchment paper.
  	Pour the beans / beans / peas into a baking dish on the parchment. (I have regular split peas). Bake in the center of the oven for 20-25 minutes.
  	Remove peas and paper. Bake for another 5 minutes, until the bottom becomes crispy.
  	Allow to cool and trim off the edges with a knife. On a note! This cake base can be made in 2 days. Keep it wrapped in plastic and cold. (I stood in the refrigerator for a day)
  		In a skillet, fry the diced brisket in olive oil for 5 minutes until golden brown. Add spinach and cook for a few minutes, until tender. Leave to cool. If water comes out, drain it before using the mixture as a pie filling.
  	Spread the spinach and brisket mixture into an even layer in our dough piece. Dice or crush the goat cheese in a second layer. Season with a little salt (salted brisket) and pepper generously.
  	Beat cream and eggs lightly. Pour gently over the filling.
  	Bake on the middle rack of the oven for 30-35 minutes until slightly golden in places and lightly rising. Remove from oven and allow to cool for at least 10-15 minutes before trimming the overhanging dough and releasing it from the mold. Serve warm or cold.
  	This is still a hot piece.
  	And this is how it looks if you let it cool.

• Storage. The pie, chilled overnight, can be slightly reheated over medium heat. You can freeze for up to 8 weeks.

The dish is designed for

6-8 servings

Time for preparing:

20 minutes + 1 hour freeze + 55-65 minutes baking

Note

Recipe from Caroline Bretherton's book “Illustrated Step-by-step Baking”.
To convert from cups to milliliters, I used the table 🔗
I flew a little with fresh spinach. For some reason it seemed to me that there was a lot of it, and when I weighed everything that was in the refrigerator, it turned out to be 76 grams. Added to them 80 gr. frozen spinach. Brisket took 200 gr., And goat cheese - 150.
The baking temperature is not indicated in the book, I set it to 200 ° C. But the goat cheese that looked out after 10 minutes became a pleasant baked color, so for the remaining time I reduced it to 180.
The pie is delicious, tender and juicy. And I do not know what 6-8 servings its author suggests ... Together my husband and I ate half for dinner, the second part flew away today. It is undeniably satisfying ... but it was difficult to stop) maybe that's why we got only 4 servings instead of 6-8.
Bon Appetit!

Allow to cool and trim off the edges with a knife. On a note! This cake base can be made in 2 days. Keep it wrapped in plastic and cold. (I stood in the refrigerator for a day

The pie is probably delicious.
I just did not understand this irrational moment about trimming the edges with a knife: why? Isn't it easier to immediately distribute the dough so that these extra edges do not remain? And where did these cut edges go? And why then keep the cake in the cold?

I just did not understand this irrational moment about trimming the edges with a knife: why? Isn't it easier to immediately distribute the dough so that these extra edges do not remain? And where did these cut edges go?

I threw out the cut edges, there are not so many of them. And it is rolled out in a larger size so that these same edges do not move / fall when baking. Peas will not hold them. And instead of the base with the sides, only the bottom will turn out.

And why then keep the cake in the cold?

It is not at all necessary to keep it in the cold later) Simply if you do not have time to bake the whole cake in one day, then the base can be made in advance. And so it happened. One evening I made the base, the next day there was a pie for dinner.

Thanks, understood. Probably my upbringing is old: I can't throw it away, I distribute all the dough in the form. By the way, I don't use peas when baking. I have very small sea pebbles stored in the net, a lot. So I use them reusable, pour on top of baking paper

What a pleasant combination of ingredients!

This cake base can be made in 2 days. Keep it wrapped in plastic and cold. (I stood in the refrigerator for a day)

And such blanks can even be frozen for the future in the freezer.

[Anya]

Anya, what an appetizing pie turned out! And the filling

thanks girls!

Anya, thanks for the interesting recipe - a great combination of products!
Bookmarked it.

Glad I liked the recipe, Marish

Anya, well, it's just for bookmarks!