Goat cheese & spinach tart

Yield: 8 servings

Measure Ingredient
½ cup chopped onion
1.00 tablespoon olive oil
3.00 cup stemmed and washed spinach
5.00 \N eggs
1½ cup fresh goat cheese; see * note
2.00 cup heavy cream
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
1.00 \N nine-inch prebaked plain tart shell
2.00 tablespoon snipped chives
2.00 tablespoon finely-diced red bell pepper

* 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@...


Recipe by: Emeril Lagasse

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