Cave Aged Goats Cheese & Spinach Tart

  • Serves: 4 or more
  • Level: medium
  • Time: 1 hour

    • A golden crispy cheesy tart filled with Wookey Hole Cave Aged Goats cheese, spinach, fresh herbs, lemon and caramelised onion wrapped in a flaky filo pastry.


    Prepared using:

    Cave Aged Goats Cheese Cave Aged Goats Cheese
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    Shopping list

    • 1 wedgeof Wookey Hole cave-aged goat’s cheddar (200g)
    • 2 large bags of spinach (400g-500g)
    • 4 eggs
    • 4 sheets filo pastry
    • 2 onions, finely diced
    • 1 tbsp fresh dill
    • 1 tbsp fresh mint
    • Zest of 1 lemon
    • Pinch of ground nutmeg
    • Sea salt & cracked black pepper
    • 50g melted butter (plus extra for brushing)
    • Extra grated cheese & chopped dill to finish

    1. Step 1

      Preheat oven to 180°C (fan).

    2. Step 2

      Sauté the onions in a little oil with nutmeg, salt, and pepper until soft and caramelised.

    3. Step 3

      Wilt the spinach in a pan or bowl with a splash of boiling water. Drain and squeeze out excess liquid, then roughly chop.

    4. Step 4

      In a large bowl, mix eggs, crumbled goat’s cheddar, chopped herbs, lemon zest, spinach, and onions. Season generously.

    5. Step 5

      Brush melted butter into a springform cake tin and layer 4 sheets of filo pastry inside, allowing them to overhang.

    6. Step 6

      Pour in the filling, fold over any overhanging filo, and top with torn pieces of remaining pastry. Brush with more butter. Bake for 30–35 minutes until golden and set.

    7. Step 7

      Finish with extra grated cheese and fresh dill. Serve warm or cold.

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