Ingredients :

• Goat cheese — Get a log (bûche), not fresh goat cheese in a tub. The log can be cut into rounds that hold up during cooking — they melt without completely dissolving, so you find little creamy islands when eating. A semi-dry goat cheese is perfect. Too fresh, it runs everywhere; too aged, it overpowers everything else.
• Spinach — Fresh or frozen, it doesn’t matter — but if you use frozen, let them thaw and squeeze them really hard between your palms over the sink. The amount of water they release is impressive. If you skip this step, the tart will be soggy. It’s inevitable.
• Crème fraîche — Thick (heavy), preferably full-fat. A light liquid cream will result in a custard that is too fluid and takes longer to set. Double cream or thick crème fraîche gives that trembling, dense texture that makes the difference between an okay quiche and one that gets entirely finished.
• Shortcrust pastry — Homemade if you have the time, store-bought if you don’t. Store-bought shortcrust pastry works very well for this recipe. Avoid puff pastry here — it will soften under the moisture of the spinach and you’ll end up with something soft and greasy at the same time.