The tart/quiche was a hit with booth the Hubby and lil Baby J (and she's a fussy eater recently as teething stops her from enjoying the food and the eating process...).
- ready made shortcrust pastry (or you can always make your won if you want to, but I find ready made ones of a good quality and so helpful when you have 2 small children at home!)
- about 230 g fresh spinach, blanched and drained very well, roughly chopped
- 15 black olives, diced finely
- 4 tablespoons tomato sauce (I used a Mediterranean tomato sauce from the jar, plain bolognese will do just fine too)
- 100 g goat's cheese, diced or grated (use a hard or white soft cheese, whatever you happen to have will work great, the most important - it has to be the goat's cheese)
- 1 whole egg
- 2 tablespoons double cream
- salt and pepper
Preheat the oven to 200 C. Grease your tart/quiche baking tray with some sunflower oil and lay with the rolled out shortcrust pastry. Bake blind for about 5 minutes (it's also helpful if you brush your pastry with some egg white just before blind baking, creates a layer which helps to prevent 'soggy bottom' in the tart).
Wait till your pastry cools down and spread an even layer of tomato sauce on top. First layer your spinach, then your diced olives and the goat's cheese at the very end. In a separate mug whisk the egg with the cream and season to taste with salt and black pepper. Pour the mixture on top of the tart, trying to divide the mixture evenly on the whole dish.
Bake for about 30 minutes until the top feel springy when touched and it's nicely browned. Serve immediately.