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.
Spinach and goat cheese make a wonderful combination. I googled Beamster and thought it was misspelled but then I saw your comment with Stefan.
LikeLike
Looks great and nice that you are using a cheese from ‘around the corner’ (well, my corner). We spell it as Beemster here though. The crust sounds very nice.
LikeLiked by 1 person
Thanks Stefan, this is quite a bit different than beemster, it’s soft like cream cheese and very tangy.
LikeLike
So it is actually a different cheese 😳
LikeLike
Indeed, I’ll send you a photo.
LikeLiked by 1 person
“A delight in every bite”. I always knew you were a poet! GREG
LikeLiked by 1 person
I’m super intrigued by this pastry! It sounds delightful 😀
LikeLiked by 1 person
Neat dish. Goat cheese and spinach pair pretty well, and love the two baked into a tart. And that crust sounds really interesting. Thanks!
LikeLiked by 1 person
Can I have a slice of that please
LikeLiked by 1 person
What great timing! I’m looking for a gluten free breakfast item. How essential is the husk powder? Is this good at room temperature? Could it be assembled in the evening and baked in the morning?
LikeLiked by 1 person
Hi Jeff, to omit the psyllium husk, I would increase the almond flour by 8 g. It’s really for texture.
I’ve had the baked tart 2-3 days after I made it, definitely better warmed up but room temp could work in a pinch. To assemble in the evening and bake in the morning, I would make and bake the crust but not put the custard into the crust until you’re ready to bake it all together, otherwise the crust can get a bit soggy. Let me know how it goes.
LikeLike
This is fabulous. I am not GF, but the crust sounds wonderful in any case. Love everything about this!
LikeLiked by 1 person
Sounds perfect for breakfast, then I’d have another slice for lunch!
LikeLiked by 1 person
I have been obsessed with goat cheese lately! This savoury tart looks incredibly delicious.
Angie
http://angiesrecipes.blogspot.com
LikeLiked by 1 person