Goat cheese and spinach tart

8 servings

Ingredients

Quantity Ingredient
½ cup Chopped onion
1 tablespoon Olive oil
3 cups Stemmed and washed spinach
5 Eggs
1½ cup Fresh goat cheese; see * Note
2 cups Heavy cream
Salt; to taste
Freshly-ground white pepper; to taste
1 Nine-inch prebaked plain tart shell
2 tablespoons Snipped chives
2 tablespoons 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.

Related recipes