PRODUCT #157
TARTE AUX EPINARDS ET CHEVRE
The Product
A French classic: spinach (often sautéed to remove moisture) mixed with goat cheese in an egg-and-cream filling, baked in a crisp pastry shell for a creamy, tangy slice.
Origin & Terroir
A classic of French savoury baking: greens combined with fresh cheese in a custard-style filling. Spinach has been used in French gratins and pastries since at least the 19th century, while chèvre—produced widely across France—brings acidity and character, making this pairing a staple in traiteur assortments.
How to Enjoy
Warm gently; serve with a green salad and walnuts. Ideal for buffet slicing and canapé-style portions.
Did You Know?
Goat cheese is widely used in French savoury baking because its acidity keeps rich fillings feeling “light.”