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.