Here is a delicious recipe for a spinachand goat cheese pie with Saint-Maure-de-Touraine, tasty and perfect for a healthy, vegetarian meal with a green salad.
Preparation time
20 min
Ingredients For
-
Shortcrust Pastry
-
400 gr
-
-
x 2
-
6 cl
-
10 gr
-
Spinach and Goat Cheese Pie
-
-
500 gr
-
x 2
-
x 2
-
-
-
100 gr
-
1 Handfull
-
-
Preparation
1
To make the shortcrust, place the flour, butter, eggs and salt in a food processor. Gradually add the water until you have a homogeneous dough. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
2
Melt the butter in a pan, sauté the shallots. Add the spinach and sauté until they reduce in volume. Do it in two batches if necessary. Drain and press to remove excess water. Place in a large bowl and add the fresh goat cheese, crème fraîche, eggs, and marjoram. Season with salt and pepper.
3
Preheat the oven to 180°C. Cut the dough in half and roll out two circles slightly larger than your pie dish.
Place one circle in the bottom of your greased or parchment-lined dish. Add half of the spinach mixture. Place slices of Sainte-Maure-de-Touraine goat cheese on top and cover with the remaining spinach mixture.
4
Seal the pie with the second piece of dough. Trim any excess dough and press the two pieces of dough together firmly at the edges to seal them well.
5
Brush the top of the pie with egg yolk diluted with a few drops of water. Make 6 small incisions on top to create a vent.
Bake for 45 minutes at 180°C. Let it rest for 5 minutes before unmolding and serving with a green salad.
© La cuisine de Géraldine
Contributor
La Cuisine de Géraldine
Food Blogger
