Other greens such as silver beet, nettles, and/or rocket also work well in a recipe like this.
30g butter 1 tablespoon olive oil 2 large onions, thinly sliced 1 garlic clove, crushed 2 eggs ¼ cup cream
2-3 cups fresh spinach leaves 2 teaspoons lemon thyme 120g goat's cheese, crumbled (For beautiful local goat's cheese, try Main Ridge Dairy)
1 cup plain flour
125g cold butter, chopped
2 tablespoons chilled water
1. Preheat oven to hot, 200°C. Lightly grease 4 x 10cm tart cases.
2. In a large frying pan, heat butter and oil together on high. Saute onion and garlic for 4-5 minutes, until caramelised. Set aside.
3. Shortcrust Pastry: Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add water, until mixture comes together around blade. Remove, and form into a ball. Wrap in plastic wrap and chill for 20 minutes. OR you can rub the butter through the flour with your hands until the flour forms into crumbs and hand mix in the water.
4. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Arrange on baking tray and chill for 10 minutes.
5. Line cases with baking paper and dried beans. Bake blind for 10-12 minutes, until golden. Remove paper and beans. Bake, uncovered, for 4-5 minutes. Reduce oven to moderate, 180°C.
6. In a fry pan over medium heat in a bit of butter, carmelise the onion. Then add the spinach and gently wilt.
7. In a large jug, whisk together eggs, cream and thyme. Season to taste. Divide onion and spinach between cases. Pour egg mixture over and top each with goat's cheese. Bake for 12-15 minutes, until just set.