Goat Cheese and Spinach Tart
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup chopped onion
1 tablespoon olive oil
3 cups stemmed and washed spinach
5 eggs
1 1/2 cups fresh soft goat cheese
2 cups heavy cream
salt to taste
freshly-ground white pepper, to taste
1 (9-inch) prebaked plain tart shell
2 tablespoons snipped chives
2 tablespoons finely-diced red bell pepper

Preparation

1 Preheat oven to 350 degrees. 2 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. 3 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.