Spinach and Goat Cheese Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a 9-inch (23cm) tart pan with removable bottom. Trim the edges and prick the bottom with a fork. Line with parchment paper, fill with baking weights and blind bake for 15 minutes. Remove weights and paper and bake for another 5 minutes until lightly golden.
2. Cook the spinach
   In a large pan, wilt the spinach in batches over medium-high heat until all leaves are wilted, about 3-4 minutes. Transfer to a colander and press firmly with the back of a spoon to drain excess liquid. When cool enough to handle, roughly chop and set aside.
3. Prepare the filling
   Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add the drained chopped spinach, stir to combine, and remove from heat.
4. Make the custard
   In a medium bowl, whisk together eggs, heavy cream, thyme leaves, nutmeg, salt, and pepper until well combined.
5. Assemble the tart
   Spread the spinach and onion mixture evenly over the pre-baked tart shell. Scatter the crumbled goat cheese over the spinach layer. Gently pour the egg mixture over the filling, ensuring it seeps between the spinach and cheese. Sprinkle pine nuts on top.
6. Bake to perfection
   Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown. The center should be just slightly wobbly when you gently shake the pan.
7. Rest and serve
   Allow the tart to cool for at least 15 minutes before removing from the pan. This helps the filling to set completely. Serve warm or at room temperature, garnished with additional fresh thyme if desired.