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 Post subject: Spinach and Goat Cheese Tart with Potato Crust
PostPosted: 06 Nov 2009, 17:54 
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I'll get pics, I just put this bad boy in the oven.

More inc.

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 Post subject: Re: Spinach and Goat Cheese Tart with Potato Crust
PostPosted: 06 Nov 2009, 19:13 
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That actually sounds good Mzz

So what time shall I be over for dinner?

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 Post subject: Re: Spinach and Goat Cheese Tart with Potato Crust
PostPosted: 06 Nov 2009, 19:36 
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I'll get the recipe if you guys want it, was very fresh and light, I think more of a Brunch dish imho.

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 Post subject: Re: Spinach and Goat Cheese Tart with Potato Crust
PostPosted: 06 Nov 2009, 23:52 
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Hmm that looks like something I'd enjoy. Post the recipe dude

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 Post subject: Re: Spinach and Goat Cheese Tart with Potato Crust
PostPosted: 07 Nov 2009, 00:20 
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Quote:
Spinach and Goat Cheese Tart in a Potato Crust

Items to add:

* 5 to 6 medium Yukon gold potatoes (about 2 pounds)
* 2 to 4 tablespoons extra virgin olive oil, divided
* 1 garlic clove, thinly sliced
* 1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
* 6 ounces fresh goat cheese, crumbled
* 1 cup part-skim ricotta cheese
* 2 eggs, lightly beaten
* 1 teaspoon grated lemon zest
* 1 tablespoon fresh lemon juice
* Sea salt, to taste
* Ground pepper, to taste
* Butter for the pan

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Serves 6 to 8

Thinly sliced potatoes make a savory (and gluten-free!) crust for a spinach, ricotta and goat cheese filling.
Ingredients

5 to 6 medium Yukon gold potatoes (about 2 pounds)
2 to 4 tablespoons extra virgin olive oil, divided
1 garlic clove, thinly sliced
1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
6 ounces fresh goat cheese, crumbled
1 cup part-skim ricotta cheese
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Sea salt, to taste
Ground pepper, to taste
Butter for the pan
Method

Peel potatoes and slice into 1/8-inch-thick rounds. Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. When hot, add a layer of potatoes to the pan and cook, turning once, 3 to 4 minutes per side, until golden and easily pierced with a knife. Set aside on a plate lined with a paper towel. Repeat with remaining potatoes.

When potatoes are done, add another tablespoon of olive oil to the pan. Add garlic and cook until lightly golden and fragrant, about 1 minute. Add spinach, with water still clinging to the leaves, and cook until bright green and tender, 2 to 3 minutes. Transfer the spinach to a bowl and add goat cheese, ricotta, eggs, lemon zest and juice. Stir to combine well. Season to taste with salt and pepper.

Preheat oven to 350°F. To assemble the tart, lightly butter a 9-inch springform pan. Line the pan with potatoes, covering the bottom and sides completely, overlapping slices for complete coverage. Pour in spinach-goat cheese mixture. Bake until firm and golden, 50 to 60 minutes.

Release the spring from the pan and gently lift off the sides. Set the tart on a plate, slice and serve immediately.
Nutrition

Per serving (About 9.5oz/263g-wt.): 310 calories (140 from fat), 16g total fat, 7g saturated fat, 14g protein, 31g total carbohydrate (4g dietary fiber, 2g sugar), 85mg cholesterol, 240mg sodium

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