Paul Mccartney's Spinach Tart |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was featured in a magazine recently. It is from his new Meat Free Monday Cookbook. It is just lovely as it is. The only thing I changed was to use fat free half and half instead of cream. I will submit it with that change so I have the updated nutritional values. Ingredients:
9 in. tart pan lined with pie dough |
9 ounces baby spinach |
4 tablespoons butter |
1 onion, finely chopped |
2 cups grated cheddar cheese |
2 whole eggs, plus 2 egg yolks |
2/3 cup fat-free half-and-half |
1 teaspoon dijon mustard |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400.
2. Place lined tart pan in oven, bake for 10-15 minutes.
3. Gently cook spinach with half the butter, until wilted. Drain and chop finely.
4. Heat rest of butter and cook onions until soft.
5. Spread spinach and onion over bottom of pie crust.
6. In processor or blender blend eggs, yolks, cream, mustard and seasonings.
7. Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
8. Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
9. Serve.
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