I love to eat this with green salad and new potatoes, and often make a couple if friends are coming over as they can be made and cooked in advance. With a lovely variety of spring vegetables available now and throughout the summer I'll no doubt be making them all sorts of greens such as spinach, swiss chard and summer cabbage
Compté & spinach tart
20cm Tart/Quiche Case
For the shortcrust pastry:
150g plain flour
75g butter, cut into small cubes
Pinch of salt
For the filling:
200g young spinach
200g Compté cheese
2 tbsp crème fraiche
1 tsp Dijon mustard
Sprinkle of freshly grated nutmeg
Handful of pine nuts
To make the pastry sift the flour and salt into a bowl and rub in the butter using your fingertips until no large lumps remain. Add the very cold water one tablespoon at a time, at first using a knife to mix then bringing it together into a ball with your hands. Wrap in cling film and place in the fridge for at least 30 minutes. To make using a food processor pulse the flour, salt and butter until it has the consistency of bread crumbs, then add the water one tablespoon at a time until the dough comes together into a ball.
Once chilled roll out the pastry onto a floured surface and use to line a 20cm tart dish. Whisk the eggs for the filling in a bowl, and using a pastry brush and a little of the egg mixture brush the base and sides. Prick the bottom of the tart all over with a fork and place into the oven for 20 minutes or until the pastry starts to turn golden brown.
Wash and roughly chop the spinach, place in a small pan and on a low heat gently wilt the leaves. Leave to cool a little then squeeze out any excess liquid from the leaves using your hands.
Grate the cheese and add to the egg mixture along with the crème fraiche, nutmeg, mustard and season well. Scatter the spinach over the pastry, sprinkle with pine nuts and pour over the egg mix evenly. Cook the tart for 30-40 minutes until golden on top.
Can be eaten hot or cold and will keep for a day in the fridge once cooked.