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Goat Cheese And Spinach Tart

  • Yield: 8 to 10 first course servings


  • 1/2 cup onion, chopped
  • 1 tablespoon olive oil
  • 3 cups spinach, stemmed and washed
  • 5 eggs
  • 1 1/2 cups fresh goat cheese
  • 2 cups heavy cream
  • Salt and white pepper
  • 1 9-inch prebaked plain tart shell
  • 2 tablespoons snipped chives
  • 2 tablespoons finely-diced red bell pepper


  • Preheat oven to 350 degrees F. In a skillet cook onion in oil until tender, 5 minutes; add spinach, a handful at a time, stirring. Cook until spinach wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to cool. In another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled spinach mixture; season with salt and pepper. Fill tart shell. Bake 30 minutes, until custard is firmly set on sides, but still slightly moist in center. Cool on a rack about 10 minutes before cutting into wedges. Serve garnished with snipped chives and diced red pepper.