Spinach and Goat Cheese Tart with Shallot Compote

Goat cheese tart with onion compote

1. Mix a crumbly dough from three cups of buckwheat flour and one cup of cold butter (in pieces) as well as a pinch of salt and freshly ground Voatsiperifery pepper. (The pepper is the special touch in this dish. Its fresh heat is unbelievable in combination with cheese dishes)
2. Shape the dough into a ball by hand (quick! Otherwise the dough will stick) and roll it out on a well floured work surface.
3. Pour into a very well greased baking pan
4. Bring the spinach with butter and salt to the boil briefly and pour off any liquid.
5. 4- Mix 5 eggs with 250 ml of cream and 200 grams of goat cream cheese.
6. Spread the spinach on the dough, spread the cheese-cream-egg mixture over it, a few red pepper berries over it and put it in the oven.
7. At 180 degrees, only the spinach cheese tart bakes for about half an hour. (if the spinach is fresh from the field (or market 🙂 the baking time is a little longer – the temperature is a little lower)
8. Peel the shallots and cut larger ones into pieces. Fill into an ovenproof dish and cover with a small glass of vinegar and an equal amount of olive oil. Now comes the most important thing: add two heaping spoons of muscovdo sugar. This sugar guarantees an exceptional taste.
9. Salt and pepper to taste. Bake the sweet and sour onions for between 30 and 40 minutes, depending on their size.
10. They are an ideal accompaniment to spinach goat cheese tart, cold and warm, but also delight the palate with cold or warm roasts.
11. Note to the eggs: our eggs do not come from the hen house from the supermarket 🙂 The chickens do not adhere to size classifications – therefore you have to be flexible: 5 small eggs correspond to about 4 large ones.