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.