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    Goat Cheese and Spinach Tart


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1/2 cup onion, chopped
    1 tablespoon olive oil
    3 cups spinach, stem and wash
    5 eggs
    1 1/2 cups fresh goat cheese
    2 cups heavy cream
    1 prebaked tart shell 9"
    2 tablespoons chopped chives
    2 tablespoons fine diced red bell pepper

    Recipe



    Preheat oven to 350ºF. 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. Yield: 8 to 10 first course servings

 

 

 

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