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Goat Cheese And Spinach Tart

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Essnce05 8 servings

INGREDIENTS

1/2 c Chopped onion
1 tb Olive oil
3 c Stemmed and washed spinach
5 Eggs
1 1/2 c Fresh goat cheese; see * Note
2 c Heavy cream
Salt; to taste
Freshly-ground white pepper; to taste
1 Nine-inch prebaked plain tart shell
2 tb Snipped chives
2 tb Finely-diced red bell pepper

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.
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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