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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
