What I love most about spending time together as a family in the summer is exactly that: spending time together. It’s not the big things that matter. It’s going to the market together, collecting shells at the beach or hiding under the parasol to read stories. Waking up gently to rays of sunlight falling in through the shutters and the chitter chatter of the girls as they clamber out of bed and plot their adventures for another beach day to come. A close second to hanging out with my family on holiday is cooking. I adore using local produce; produce that is so ripe you’ll have to eat it the same day you buy it. Fresh from the market today: spinach, garlic and goats cheese, all on its way into one glorious tarte*.
1 ready rolled shortcrust pastry
2 whole eggs
2 egg yolks
A pinch of freshly grated nutmeg
250g soft goats cheese
250ml creme fraiche
6-8 leaves fresh mint
1 clove of garlic
Salt and pepper to taste
Preheat the oven to 210 degrees C. Unroll your pastry and place with the paper attached into a pie dish (about 24cm in diameter). Make sure to press the corners and sides down and into the mould. With a fork, pierce the dough several times. Fill with dry beans or pie weights. Bake until the pastry begins to colour around the edges, which will take about 10 minutes. Take out, remove the weights/beans and put to the side.
Beat the two eggs. Add the yolks, the creme fraiche, a pinch of freshly grated nutmeg, salt and black pepper. Mix well. Add the finely minced mint and the crushed garlic.
Wash the spinach. Dab dry and cook it in a pan without oil or butter for 3-5 minutes, so that it is just wilted. Drain off any excess liquid and add the spinach to the egg mix.
Break the chèvre into crumbs and distribute more or less evenly over the dry-baked pastry. Add the egg-spinach mix.
Cook for about 35 minutes. Serve lukewarm with a green salad for a light lunch or dinner. Ice cold glass of Rosé optional. Bon appétit!
*which happens to be easily prepared, ready to be wolved down after a long day at the beach