Cheese And Spinach Tart

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			4	Servings

INGREDIENTS

250	g	Flour
175	g	Butter
1		Egg
		Sea salt
2	t	Mixed herbs
		Spinach, washed and trimmed
50	g	Butter
		Freshly ground black pepper
1/2	t	Nutmeg, freshly grated
150		Double cream
1	t	Parsley, chopped
100	g	Ementhal cheese
100	g	Soft cream cheese
25	g	Parmesan cheese
3		Eggs, beaten
30		Milk
		Egg yolk and cream to glaze
		Butter for greasing

INSTRUCTIONS

Preheat the oven to 180C/350/gas 4.  Knead together the flour, butter,
egg and a pinch of salt and the  mixed herbs to a smooth dough. Do not
over-handle. Wrap and rest for  30 minutes.  Heat the butter then add
the spinach, season with salt and pepper and  nutmeg. Cover and cook
for 2 minutes.  Add the cream and parsley, followed by the cheeses.
Remove from the  heat and stir until the cheeses have melted and the
spinach is cooked  slightly.  Add the beaten eggs with the milk and
stir.  Line a well greased flan/pie ring with the pastry and pour in
the  filling, cover with a pastry lid and join the two pastries. Use a
little egg wash to help stick. Glaze the top of the pastry with egg
wash, prick the centre to allow steam evaporation, and cook for  around
30 minutes until golden - serve hot.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 833 Calories From Fat: 544 Total Fat: 61.8g Cholesterol: 334.4mg Sodium: 429.5mg Potassium: 361.1mg Carbohydrates: 52.3g Fiber: 3.8g Sugar: 1.6g Protein: 19.2g