3 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
1/2 tbsp. butter for the pan
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.
Serves 6 to 8
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