| Goat Cheese and Spinach Morning Tart | | | | | | | | | | | | | | | | | | 1 unbaked pie shell | | | handful fresh spinach leaves | | | | | | 2-3 shallots, minced | | 1 cup heavy cream | | | | | | | 9-11 oz goat cheese | | 3 eggs | | | | | | | | 2 cloves garlic, minced | | white pepper to taste | | | | | | 1/4 cup fresh dill | | | | | | | | | | | | | | | | | | | | | | Preheat oven to 350 Saute shallots & garlic till limp. Stir in dill and spinach & let it wilt. Puree cheese, cream, | | eggs & pepper. Blend together with spinach mixture & pour into pie shell. Bake 45 min. at 350 till golden & | | puffy. Serves 8. | |
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