Serves: 6
Total Calories: 416
1. Preheat oven to 350° F. Grease a 10-inch pie plate sprinkle with Parmesan cheese. In a medium saucepan over medium-high heat sauté shallots or scallions in butter for 2 to 3 minutes. Add spinach. Cook and stir over high heat until liquid has evaporated and spinach is dry.
2. In a medium bowl mix spinach mixture with heavy cream, sour cream, Parmesan cheese, eggs, ham, nutmeg and salt and pepper to taste until lightly blended. Place one-third at a time in a blender container or food processor bowl cover and blend or process until smooth. Pour into pie plate. Bake for 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Remove from oven.
3. Place tomatoes in a circle on top of tart. Lightly sprinkle with parsley and salt and pepper. Bake 5 minutes longer or until heated through. Cool for 10 minutes before serving. Cut into wedges.
This Spinach Tart Appetizer recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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