SPINACH & FONTINA CHEESE TART
For the shell:
1 1/2 c. all purpose flour
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into bits
2 Tbsp vegetable shortening
3-4 Tbsp  ice water

For the filling:
3 Tbsp unsalted butter
1/3 c. minced shallots
1 cup finely diced shitake or white mushrooms
1 10 oz pkg fresh spinach or the equivalent, cooked, drained, patted dry & chopped
2 tsp minced garlic
salt & freshly ground pepper to taste
3 large eggs
1 cup half & half
1 1/2 c. grated Italian Fontina cheese
1/4 c. freshly grated Parmesan cheese
freshly grated nutmeg to taste
3 Tbsp fresh breab crumbs

Make the tart shell:
Sift together flour and salt. Add the butter and margrine  and blend the mixture until it resembles coarse crumbs. Add enough ice water to gather the mixture together into a ball. Knead lightly to combine the dough and chill, wrapped in plastic for 1/2 hour.
Preheat the oven to 400°F.
On a lightly floured board, roll out the dough to 1/8" thick and fit into a 10 " tart pan. Prick the bottom of the shell, line it with waxed paper or foil and weight the paper with beans or rice. Bake the shell 10 minutes. Remove the paper and weights and bake for 10 minutes more. Cool in the pan on a rack. Reduce the oven temperature to 375°F.
To make the filling:
In a skillet  set over moderate heat, melt 2 Tbsp of the butter. Add the shallot and cook, stirring, for 2-3 minutes or until softened. Add the mushrooms and cook, stirring occasionally, for 4 minutes.  Add the spinach, garlic, salt & pepper and cook the mixture, stirring, for 2 minutes more. Transfer to a bowl and let cool.
In another bowl, whisk together the eggs and half & half. Stir in the Fontina, nutmeg and 2 Tbsp of the Parmesan and spinach mixture. Pour mixture into shell. Sprinkle bread crumbs and remaining Parmesan over the top and dot with remaining tablespoon of butter.
Bake for 20-25 minutes or until set. Let cool to room temperature and carefully cut into thin wedges to serve.

This recipe is from the www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes. 
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE