florentine flan

Categories
Yield
1 servings
MeasureIngredient
1 tablespoon Unsalted butter
8 cups Picked and cleaned spinach
  Leaves
Dozen oysters
1 teaspoon Garlic
  Salt and pepper
10  Inch blind-baked (completely
  Cooked) tart shell (shallow,
" high)
¼ cup Grated Swiss cheese
10  Spinach leaves to be fried
  For garnish
2 tablespoons Unsalted butter
2 tablespoons Flour
1½ cup Milk
1 cup Grated Swiss cheese
  Pepper

ESSENCE OF EMERIL #EE2189

MORNAY SAUCE

Melt the butter in a large saute pan, add the spinach and cook, stirring until completely wilted, about 4 minutes. Add the oysters and the garlic. Cook, stirring until the oysters plump, about 5 minutes. Using a wooden spoon, fold in the Mornay sauce, and season.

Cook until completely heated through and pour into the tart shell.

Sprinkle the top of the tart with cheese and blast under the broiler until it melts, 3 minutes or so. Meanwhile, fry the spinach leaves in hot oil for 2 minutes, season. When you remove the tart from the oven, top with the fried spinach leaves.

MORNAY SAUCE: In a sauce pan, melt the butter. Stir in the flour.

Cook for 2 minutes over medium. Pour in the milk all at once. Bring to a boil and cook until thick and bubbly, about 3 minutes. Remove from the heat and add the cheese, stirring until it is melted and season with pepper.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

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