This recipe has become a staple that we have once every two weeks. The pastry comes together easily (use any favourite pastry recipe you like), great texture and has a nice depth of flavour with the sesame seeds. The custard with spinach, shallots and goats cheese are a delight in every bite.
Low Carb Spinach and Goats Cheese Tart
Makes one 20 cm tart
Ingredients for the pastry:
- 100 g almond flour
- 8 g psyllium husk powder
- 30 g unsalted butter
- 30 mL egg whites
- pinch of salt
- 20 g toasted sesame seeds
Directions for the pastry:
- Combine all of the ingredients with the exception of the sesame seeds in a small food processor and process until smooth and totally combined. Gently knead in the sesame seeds. Refrigerate for 30 minutes. Preheat the oven to 350° F.
- Roll out the dough between two pieces of parchment, so that it is a bit larger than the pan. Gently peel off the parchment and roll onto the pan, pressing into the sides. Fold-down excess and press into the sides making the thickness even all around. Dock.
- Bake for 20 minutes or until lightly golden. Cool slightly.
Ingredients for the filling:
- 40 g shallots, finely sliced
- 15 mL EVOO
- 100 g baby spinach
- 2 eggs
- 5 mL roasted puréed garlic
- 2 tbsp milk or cream
- Salt
- Pinch of nutmeg
- 15 g Beamster, finely shredded, divided
- 50 g soft unripened goats cheese, sliced into 6 rounds
Directions:
- Sauté the shallots in the olive oil until soft. Add the baby spinach and wilt completely. Cool on a piece of parchment.
- Combine the eggs, roasted garlic purée, cream, salt, nutmeg and about half of the Beamster and whisk until smooth.
- When the spinach cools, evenly spread it into the baked tart shell and pour the egg mixture evenly over it. Sprinkle with remaining Beamster.
- Top with the sliced goats cheese and bake for 35-40 minutes or until the egg has set. You may wish to protect the side crust if it gets too dark.
- Serve with a green salad.
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