Food Network: Pine Nut and Spinach Tart

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Pine Nut and Spinach Tart
Recipe courtesy Emeril Lagasse, 2001

Ingredients
Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
1 stick cold butter, cut into 1/2-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Filling:
1/2 cup pine nuts (about 3 ounces)
1/4 cup olive oil
1 cup chopped yellow onion

10-ounces fresh spinach, stems removed, well rinsed and chopped, or 1 10-ounce
package frozen chopped spinach, thawed and squeezed to remove excess liquid
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 large eggs
3/4 cup heavy cream
1/2 cup (about 3 ounces) crumbled goat cheese, or feta

Directions
Into a large bowl sift the flour and salt. Add the
butter pieces and shortening and work them into the flour by hand until the dough
starts to come together and form small pea shapes. Work the ice water into the
dough 1 tablespoon at a time with your fingers until it just comes together, being
careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic

wrap, and place in the refrigerator to rest for at least 30 minutes before rolling
out.

Preheat oven to 375 degrees F.

Remove the prepared pie dough from the refrigerator and roll into an 11-inch
circle. Transfer to a tart pan with a removable bottom and press the dough up to
the top of the sides, trimming any excess. Cover the tart crust with a sheet of
parchment paper and place a layer of uncooked beans in the bottom. Bake in the
preheated oven for 10 minutes, then remove the parchment and beans and cook for an
additional 10 minutes until the crust has colored lightly. Remove the crust from
the oven and let cool.

On sheet pan toast pine nuts in the middle of the oven until just golden, 3 to 5

minutes, and cool. In a large heavy skillet heat the oil over medium-high heat.
Add the onions and cook for 3 minutes. Add the spinach, salt, and pepper and cook
the liquid is evaporated, 2 minutes. Remove from the heat and cool. In a large
bowl whisk the eggs and cream. Stir in the spinach, 1/4 cup of the pine nuts and
cheese and mix well. Pour into the prepared pie crust and sprinkle the remaining
1/4 cup of pine nuts over the top.

Bake in the oven until golden and the center is set, about 30 to 40 minutes.
Remove from the oven and let cool for 15 minutes before serving.