Yield: 12 Servings
|1 \N||Recipe tart pastry|
|1 bunch||Spinach; stems removed|
|3 tablespoons||Unsalted butter|
|1 medium||Onion; minced|
|2 \N||Cloves garlic; minced|
|⅓ cup||Pine nuts; toasted|
|¼ cup||Golden raisins|
|1 pinch||Cinnamon; generous|
|\N \N||Salt; to taste|
|\N \N||Pepper; freshly ground|
|\N \N||Nutmeg; freshly grated|
|4 ounces||Cream cheese; room temperature|
|1 cup||Sour cream|
|1 pinch||Ground pepper; generous|
|1 pinch||Red pepper (cayenne); ground|
|6 ounces||Parmesan cheese; grated|
Make pastry shell and bake in a two-piece 10-inch tart pan. Wash spinach and transfer to large saucepan. Cook over medium-high heat, using only water clinging to the leaves, until spinach is wilted. Plunge immediately into ice water to stop cooking process. Drain and pat dry. Chop finely and set aside.
Position rack in lower third of oven and preheat to 350 degrees F. Melt butter in a large saucepan over medium-high heat. Add onion and saute until golden brown. Stir in garlic, nuts and raisins and cook one minute. Add spinach, cinnamon, salt, pepper and nutmeg and cook, stirring cinstantly, until moisture has evaporated, about one minute. Set aside.
Combine cream cheese, sour cream, eggs, salt, pepper and red pepper in food processor and puree. Spread spinach mixture over bottom of pre-baked crust. Sprinkle with Parmesan cheese. Pour cream cheese mixture over top.
Bake at 350 degrees, until knife inserted between edge and center of filling comes out clean, about 40 minutes. Cool to room temperature, cover and refrigerate. Makes 6 main course servings or 12 appetizer.
Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 11:43:42 -0500 From: XTPT50B CONNIE HALLIDAY Time: 4:10 PM NOTES : This delicious and flavorful tart is always a hit as an appetizer or as a luncheon main course!