gougeres

Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

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Havarti Cheese Puff Pastry Sticks

The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

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I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

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Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

Havarti Cheese Puff Pastry Sticks Recipe
Makes approximately 24 sticks

Ingredients:
2 sheets puff pastry, thawed
300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
6 sprigs fresh thyme
Sea salt
Fresh cracked pepper
Nigella seeds or black sesame seeds
Egg wash (1 beaten egg + 2 tblsp water)

Instructions:

Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

2. Sprinkle the cheese over top evenly and gently

3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

7. Bake at 425°F for 15- 20 minutes until golden.

Let cool before serving. Enjoy!

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Gougères with Gruyère Cheese

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Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is.  They also freeze well.

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