Spinach Goat Cheese Tomato Walnut Tart

Instructions

1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
2. Roll out the shortcrust pastry sheet and place it into a tart pan, pressing gently to fit the shape.
3. Prick the base of the pastry with a fork to prevent bubbling during baking.
4. Place the tart shell in the oven and blind bake for 10 minutes until lightly golden.
5. While the pastry bakes, heat olive oil in a pan over medium heat.
6. Add the minced garlic clove and cook for 1 minute until fragrant, taking care not to burn it.
7. Add the fresh spinach leaves to the pan and cook until wilted, about 3 minutes.
8. Remove the spinach from heat and let it cool slightly, then squeeze out excess moisture.
9. Spread the wilted spinach evenly over the partially baked tart shell.
10. Crumble the goat cheese log over the spinach layer.
11. Arrange the halved cherry tomatoes on top of the cheese and spinach.
12. Sprinkle the chopped walnuts evenly over the tart.
13. Season with a pinch of salt and ground black pepper.
14. Brush the exposed pastry edges with the beaten egg to give a golden finish.
15. Return the tart to the oven and bake for 20 minutes until the pastry is golden and the cheese is slightly browned.
16. Remove the tart from the oven and let it cool for 5 minutes before serving.