Yield: 1 servings
|1 tablespoon||Unsalted butter|
|8 cups||Picked and cleaned spinach|
|2 \N||Dozen oysters|
|\N \N||Salt and pepper|
|10 \N||Inch blind-baked (completely|
|\N \N||Cooked) tart shell (shallow,|
|1 \N||\" high)|
|¼ cup||Grated Swiss cheese|
|10 \N||Spinach leaves to be fried|
|\N \N||For garnish|
|2 tablespoons||Unsalted butter|
|1 cup||Grated Swiss cheese|
ESSENCE OF EMERIL #EE2189
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.
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