Florentine flan

Yield: 1 servings

Measure Ingredient
1 tablespoon Unsalted butter
8 cups Picked and cleaned spinach
\N \N Leaves
2 \N Dozen oysters
1 teaspoon Garlic
\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
2 tablespoons Flour
1½ cup Milk
1 cup Grated Swiss cheese
\N \N Pepper



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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