Oyster And Spinach Tart
|Baked tart shell||1 (20 Cm, Made With Pate Brisee)|
|Spinach/Silver beet leaves||250 Gram|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Fresh cream||1 Cup (16 tbs)|
|Swiss cheese||30 Gram, grated|
Preheat the oven to 190Â°C (375Â°F).
Roughly chop the shallots and saute lightly in the butter.
Add the spinach or silverbeet leaves and cook over moderate heat for 5 minutes.
Add the nutmeg and the seasoning.
Place in the work bowl and process until roughly cut.
Spread the spinach and shallots onto the pastry shell.
In the work bowl, using the steel blade, beat the eggs and cream and season with salt and black pepper.
Arrange the oysters on top of the spinach and pour the egg and cream mixture on top.
In the work bowl, using the grating disc, grate the cheese.
Sprinkle the cheese onto the tart and dot it with small pieces of butter.
Bake for 20-30 minutes, until the egg-cream mixture sets and the surface is golden brown.