Ingredients
Tart Filling:
1 uncooked pie crust, use your favorite recipe or purchase a ready-made crust
2 Tablespoons butter or margarine
10 ounces fresh spinach, chopped
3 Tablespoons GOLDEN BLOSSOM HONEY
1/3 cup golden raisins
juice of 1/2 lemon
nutmeg
allspice
2 eggs, beaten
1/2 cup heavy cream
1/3 cup milk
1/2 cup toasted pine nuts
Sauce:
3/4 cup plain yogurt
2 teaspoons GOLDEN BLOSSOM HONEY
Blend together sauce ingredients.
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 350°.
Press pastry dough into 9-inch tart pan. Bake according to directions.
In a large saucepan melt butter, add spinach and saute on high heat until wilted. Add honey, raisins, lemon juice, a pinch of nutmeg and allspice. Remove from heat and allow to cool.
In a medium bowl beat together eggs, cream, milk and another pinch of both spices.
Combine spinach mixture with egg mixture. Add pine nuts and stir until well mixed. Pour into tart pan. Bake for 30-35 minutes or until firm.
To serve, remove from pan and cool briefly. Drizzle sauce over top.
Serves: 6
Press pastry dough into 9-inch tart pan. Bake according to directions.
In a large saucepan melt butter, add spinach and saute on high heat until wilted. Add honey, raisins, lemon juice, a pinch of nutmeg and allspice. Remove from heat and allow to cool.
In a medium bowl beat together eggs, cream, milk and another pinch of both spices.
Combine spinach mixture with egg mixture. Add pine nuts and stir until well mixed. Pour into tart pan. Bake for 30-35 minutes or until firm.
To serve, remove from pan and cool briefly. Drizzle sauce over top.
Serves: 6
