Goat cheese & spinach tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | chopped onion |
| 1.00 | tablespoon | olive oil |
| 3.00 | cup | stemmed and washed spinach |
| 5.00 | eggs | |
| 1½ | cup | fresh goat cheese; see * note |
| 2.00 | cup | heavy cream |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | nine-inch prebaked plain tart shell | |
| 2.00 | tablespoon | snipped chives |
| 2.00 | tablespoon | finely-diced red bell pepper |
Directions
* Note: See the “Goat’s Cheese” recipe which is included in this collection.
Preheat oven to 350 degrees. In a skillet cook onion in oil until tender, 5 minutes; add spinach, a handful at a time, stirring. Cook until spinach wilts, releases its liquid, and liquid evaporates.
Transfer to a bowl to cool. In another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled spinach mixture; season with salt and pepper. Fill tart shell. Bake 30 minutes, until custard is firmly set on sides, but still slightly moist in center. Cool on a rack about 10 minutes before cutting into wedges. Serve garnished with snipped chives and diced red pepper.
This recipe yields 8 to 10 first course servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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