I bought gorgeous spinach bunches this week and back at home, I spotted a camembert in my fridge. My trusted tastometer woke up, whispering: "go for it greedy chérie, you're onto something!" I whipped up this tart, adding raisins to the spinach for a bit of soft sweetness. The result? Perfect flavour mix, check. Cheesy but no too much, check. Crunchy yet juicy, check. Simple and quick, check. Check check check. Time to rush to your kitchens, darlings.
Express spinach, camembert and raisin tart
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Recipe by: Anne-Laure at Tasty Diaries Busy:30 min, Total prep time: 30 min |
Lightly oil and line a tart dish (loose bottom is best) with the shortcrust pastry. Pierce wholes with a fork across the pastry to prevent air bubbles form forming, and bake for 15 minutes. When ready, take out of the oven and crank up the heat to 240 degrees C.
In the meantime, heat the olive oil in a large pan with tall sides. Add the garlic and raisins and sauté for 30 seconds, until flagrant. Add the spinach, mix well and cover with a lid. Cook for 5-7 minutes until all the leaves are wilted, mixing occasionally.
Toss the spinach into a colander and press their juices out. Using a scissor, chop them coarsely. Transfer back to the pan on low heat and mix in with 1 tablespoon creme fraiche and salt and pepper. Cook for 30 sec until the creme has melted into the spinach.
Transfer the spinach onto the dry crust, place prettily on top the sliced camembert, and bake for 6-7 minute or until the camembert starts browning. You don't want to leave it too long otherwise the cheese will dry out.
Serve immediately.
Preheat the oven to 180 degrees C.
Lightly oil and line a tart dish (loose bottom is best) with the shortcrust pastry. Pierce wholes with a fork across the pastry to prevent air bubbles form forming, and bake for 15 minutes. When ready, take out of the oven and crank up the heat to 240 degrees C.
In the meantime, heat the olive oil in a large pan with tall sides. Add the garlic and raisins and sauté for 30 seconds, until flagrant. Add the spinach, mix well and cover with a lid. Cook for 5-7 minutes until all the leaves are wilted, mixing occasionally.
Toss the spinach into a colander and press their juices out. Using a scissor, chop them coarsely. Transfer back to the pan on low heat and mix in with 1 tablespoon creme fraiche and salt and pepper. Cook for 30 sec until the creme has melted into the spinach.
Transfer the spinach onto the dry crust, place prettily on top the sliced camembert, and bake for 6-7 minute or until the camembert starts browning. You don’t want to leave it too long otherwise the cheese will dry out.
Serve immediately.
The time saving element here is the pre-baking of the shortcrust pastry while cooking the spinach.
If buying fresh spinach in bunches, wash them well in several water baths with a dash of vinegar to get rid of all the sand they may contain.
The tanguiness of the camembert worked wonders with the spinach. You can also make this tart with other cheeses which have the same quality, such as a nicely flavoured goat's cheese or brie.
If buying fresh spinach in bunches, wash them well in several water baths with a dash of vinegar to get rid of all the sand they may contain.
The tanguiness of the camembert worked wonders with the spinach. You can also make this tart with other cheeses which have the same quality, such as a nicely flavoured goat's cheese or brie.
Ingredients
1 pre-rolled shortcrust pastry
500 g spinach leaves, washed, thick stems discarded (you will need about 700g - about 3 bunches - if buying fresh spinach)
3 tablespoons raisins
1 tablespoon creme fraiche
3 garlic cloves, pressed or finely chopped
1 whole camembert (250 g)
Salt and pepper
1 pre-rolled shortcrust pastry
500 g spinach leaves, washed, thick stems discarded (you will need about 700g - about 3 bunches - if buying fresh spinach)
3 tablespoons raisins
1 tablespoon creme fraiche
3 garlic cloves, pressed or finely chopped
1 whole camembert (250 g)
Salt and pepper
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