Goat Cheese And Spinach Tart

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Olive oil
3 cups	711ml	Stemmed and washed spinach
5		Eggs
1 1/2 cups	219g / 7.7oz	Fresh goat cheese - see * Note
2 cups	474ml	Heavy cream
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Nine-inch prebaked plain tart shell
2 tablespoons	30ml	Snipped chives
2 tablespoons	30ml	Finely-diced red bell pepper

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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