📌 Spinach and Goat Cheese Tart

Posted 3 April 2026 by: Admin #Recipes

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

60 minutes

Servings

4 to 6 servings

That scent of goat cheese starting to melt in the heat of the oven — it always arrives a few minutes before the tart is ready, like a promise. This is the recipe I pull out when I have guests during the week and don’t want to spend my evening in the kitchen. Simple, fast, and nobody leaves disappointed.

Final result — The tart comes out of the oven perfectly golden — the melted goat cheese mingles with the spinach in an irresistible creamy filling.

The surface is golden like a light caramel, slightly puffed at the edges, with the goat cheese rounds melted into small creamy pools over the deep green of the spinach. The custard has set into a trembling cream, supple under the fork. Cutting a slice, you still feel the rising heat — a milky and herbaceous smell, with that little tangy goat cheese backdrop that makes all the difference. The texture is something else: soft, melting, but not liquid.

Why you’ll love this recipe

✓Less than an hour from start to finish : 20 minutes of prep, 40 minutes in the oven. You can put the tart in the oven and go get changed before your guests arrive.

✓No special technique required : If you know how to beat eggs and cut cheese into rounds, you know how to make this tart. Really, that’s it.

✓It can be eaten hot, warm, or cold : Which means leftovers from the fridge the next day are just as good as fresh out of the oven — perhaps even better once the flavors have had time to mingle.

✓A solid base you can adapt to what you have : Sautéed mushrooms, grated zucchini, a handful of walnuts on top… You can add almost anything without risking the whole thing.

Ingredient Notes

Ingredients

All ingredients together: fresh spinach, a whole goat cheese log, eggs, cream, and shortcrust pastry.

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.

The part everyone fails: the spinach

The number one problem with this tart is water. Spinach contains an unreasonable amount of it, and if you put them directly into the mold without preparing them, you’ll get soggy pastry and a custard that never really sets. Sauté fresh spinach in a pan with a drizzle of olive oil and minced garlic — you’ll hear them sizzle loudly at first, then the sound will fade as they lose their water. Continue until there is no visible liquid in the pan. For frozen ones, squeeze them between your palms over the sink — you’ll feel the cold water flowing through your fingers. This is the only step that really requires rigor in this recipe.

Why I never make the custard without nutmeg anymore

The quiche custard is simple: eggs, cream, milk, salt, pepper. But nutmeg changes something difficult to explain. A pinch, really no more — it rounds out the sweetness of the spinach and enhances the milky side of the goat cheese without being truly identifiable while eating. Beat the eggs just enough to mix the yolks and whites, not to emulsify them. Add the cream and milk, season. The mixture should flow easily but remain creamy — neither as liquid as water nor as dense as a béchamel.

Assembling the tart: the order matters more than you think

Roll out the dough in your mold and prick the bottom with a fork — this small step prevents the dough from bubbling up during baking. Spread the spinach on the bottom in an even layer, then arrange the goat cheese rounds. This is the moment you can add a few crushed walnuts or a drizzle of honey over the cheese if you want to play with contrasts. Pour the custard slowly, making sure it flows well between the spinach and the goat cheese. The oven must be preheated to 180°C — a tart put in a cold oven results in pale, characterless pastry.

The 5-minute rule everyone always ignores

When the surface is a deep gold and slightly puffed, it’s cooked. The custard will still tremble slightly in the center when you shake the mold — this is normal; it will firm up as it cools. Place the tart on a rack and wait at least 5 minutes before cutting. This rest is not optional: the cream stabilizes, the slices hold together better, and you don’t burn your guests. The fork should sink in with slight resistance, not slide in like a flan.

Tips & Tricks

For a more indulgent tart, add a handful of grated Gruyère over the spinach before pouring the custard. The goat cheese provides acidity, while the Gruyère adds stretchiness — the two together are hard to beat.
This tart freezes very well once cooked and cooled. Wrap slices individually and reheat in the oven at 160°C for 15 minutes — better than most store-bought meals.
Shortcrust pastry shrinks during baking if it isn’t properly stretched in the mold. Let it hang slightly over the edges — it will pull back on its own during baking and you’ll have a neat edge in the end.

Close-up — The slice reveals the essential: a set, melting cream, with goat cheese that has flowed between the spinach leaves.

FAQs

Can I prepare this tart in advance?

Yes, and it’s even recommended. You can prepare it the day before, let it cool completely, and keep it in the refrigerator. Reheat for 15 minutes at 160°C before serving — the texture will be almost identical to when it first came out of the oven.

How do I prevent the pastry from getting soggy under the spinach?

Two things: drain the spinach well (dry sautéing or squeezing for frozen) and prick the bottom of the tart before filling. If you want to be sure, you can also blind-bake the crust for 10 minutes before filling.

Can I replace the goat cheese with something else?

Feta holds up very well during cooking and gives a similar result with a bit more salt. Ricotta is milder and creamier. Roquefort also works if you like strong flavors, but it will dominate the dish.

Can I freeze this tart?

Yes, once cooked and completely cooled. Cut it into slices, wrap each slice individually in plastic wrap, and freeze for up to 2 months. Reheat directly in the oven at 160°C for 15-20 minutes, without thawing.

Fresh or frozen spinach — which is better?

Both work very well. Fresh spinach has a slightly firmer texture and a brighter color. Frozen is more convenient and cheaper — just make sure to squeeze them really hard to remove excess water before using them.

What mold should I use and what size?

A 28 cm diameter tart mold for 4 to 6 servings. If you only have a 24 cm one, slightly reduce the amount of custard so it doesn’t overflow. A loose-bottomed mold makes removal easier but is not essential.