Recipe spinach pastry, Chabichou du Poitou AOP Sèvre & Belle and roasted walnuts

For  one pastry :

• 1 butter pastry
• 750 g fresh spinach
• 3 eggs
• 20 cl fresh cream
• 1 pinch of salt
• 1 pinch of nutmeg powder
• 1 orange zest
• 2 goat cheeses Chabichou du Poitou AOP Sèvre & Belle
• 2 tablespoons of walnuts

Preparation :

1. Preheat your oven to 180°C, rotating heat.
2. Place the pie dough in a mold.
3. Prick the bottom lightly with a fork.
4. Pre-bake your dough. To do this, place parchment paper and place dried beans on the paper. Bake the dough for 10-15 minutes at 180° C.
5. Wash the spinach. Don’t wring them out and add them to a casserole dish. Add a pinch of salt and pinch of nutmeg. Cook them covered in a Dutch oven for about ten minutes, until they fall. Frain them and reserve them.
6. In a bowl, beat the eggs into an omelet. Add the cream, mix well then add  the drained spinach.
7. Lightly grate the skin of an orange and add the zest to the preparation.
8. Slice the Chabichou AOP Sèvre & Belle into rounds.
9. Pour the mixture over the pre-cooked dough and spread the slices of Chabichou  over the surface.
10. Bake in a preheated oven at 180° C, rotating heat for 30 minutes of cooking.

Serve hot or lukewarm.

Recipe by ©Anne Lataillade from the blog www.papillesetpupilles.fr