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    Goat's Cheese and Spinach Tart with Pine Nuts and Raisins

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    • Goat's Cheese and Spinach Tart with Pine Nuts and Raisins

    Goat's Cheese and Spinach Tart with Pine Nuts and Raisins

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4

    Ingredients

    • 3 tbsp olive oil
    • 4 large onions, very finely sliced
    • 3 cloves garlic, crushed
    • 4 x 235g bags Waitrose Spinach for Cooking
    • Generous grating of nutmeg
    • 500g pack puff pastry
    • 150g goat's cheese, crumbled into large chunks
    • 25g Waitrose Wholesome Pine Nuts
    • 50g raisins, soaked in hot water until plumped up, then drained

    Method

    1. Heat the oil in a large saucepan and add the onions and garlic, stirring to coat well. Add 2 tablespoons of cold water and sweat over a low heat for about 25 minutes, stirring occasionally to ensure they don't burn. Season halfway through. Set aside.
    2. Meanwhile, preheat the oven to 220°C, gas mark 7. Put the spinach into a large saucepan with 2 tablespoons of water, cover, set over a low heat and cook for about 4 minutes, until the spinach has wilted. You may need to do this in batches. Drain the spinach and, when it is cool enough to handle, squeeze out the excess water using your hands. Chop roughly and mix with the onions. Season with salt, pepper and nutmeg.
    3. Roll out the pastry into a square or round (an irregular shape is also fine). It shouldn't be thicker than a £1 coin. Put it onto a floured baking sheet and prick it all over with a fork. Put the pastry into the hot oven and cook for 20 minutes. Remove from the oven and, if the centre has risen, gently flatten it and reduce the heat to 200°C, gas mark 6.
    4. Spoon the onion and spinach mixture on top of the pastry, leaving a rim of about 4cm round the edge. Put the goat's cheese, pine nuts and raisins on top of the filling and return to the oven. Bake for a further 10-15 minutes. The cheese should be golden in patches and the pastry should be cooked but not too dark. Serve with a lightly dressed leaf salad.

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