(serves 6)
1 cup wholemeal flour
1/2 cup cold butter, cut in chunks
1/2 tsp dried thyme
2 eggs, beaten
1/2 cup soft goats cheese
2 tbsps creme fraiche
3 handsful spinach leaves
8 slices Chiavennasca
2 tsps butter
4 cloves garlic, minced
1/2 medium white onion, minced
1/4 cup grated pecorino or parmesan cheese
Now what, you ask, is Chiavennasca? Well, it’s an Italian air-dried beef, marinated in spices and peppercorns and white wine and aged, then sliced thin. It is simply delicious, but if you can’t find it, you can always use Parma ham, or indeed, skip the meat and keep it a vegetarian dish.
Put the flour and butter and thyme in your Magimix and whizz until the butter is wholly incorporated and the mixture begins to stick together as a dough. Add more butter if needed. Press evenly into a 12-inch tart pan.
In a medium bowl, mix the eggs, goats cheese and creme fraiche. Whizz the spinach leaves in the Magimix until finely chopped, then mix in with the cream mixture. Saute the garlic and onion in the butter and mix into the cream mixture. Roughly chop the dried beef and mix in with the cream mixture, then pour all into the tart pan and sprinkle with the grated cheese. Bake at 375 degrees for 25 minutes or until the grated cheese is slightly browned and bubbly. Delicious warm or cold!
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[…] Goats Cheese Tart with Chiavennasca and Spinach 06/21 […]
June 21st, 2010 at 10:21 am