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Spinach-Cheese Tart with Red Onion Marmalade Recipe

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This recipe for Spinach-Cheese Tart with Red Onion Marmalade, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Aubin
Added: Saturday, June 10, 2006


1 Box Melba Toast - crushed
1/2 Cup butter or Marg. melted
1 clove garlic minced
1 T olive oil
2 Cups fresh spinach, shredded
dash salt
8 Oz Cream Cheese, softened
4 Oz Goat Cheese, broken up
2 Eggs
2 T All Purpose Flour
1 tsp rosemary snipped, or 1/4 tsp dried/crushed
1/2 tsp onion powder
1/2 tsp ground pepper
1/2 Cup Whipping Cream
Red Onion Marmalade (See Below)

For crust, combine crushed toast and melted butter in a
medium mixing bowl. Press mixture evenly into the bottom
and about 1 inch up the sides of a 9 inch springform pan.

Cook garlic in hot olive oil in a large skillet for 30 seconds.
Add spinach and cook till just wilted, stirring frequently.
Remove from heat, stir in salt. Set aside. Beat softened
cream cheese in a large mixing bowl until almost smooth..
Add goat cheese and beat until smooth. Add eggs, flour,
rosemary, onion powder and pepper. Beat until just
combined. Stir in whipping cream.

Squeeze spinach mixture, if necessary to drain off liquid.
Place over the bottom of the crust. Carefully pour the
cheese mix over the spinach. Place the pan on a shallow
baking pan or pizza pan on the oven rack. Bake
at 350 R for 20 to 25 minutes, or until center appears
nearly set when shaken.Remove from oven, cool
cheesecake in pan on a wire rack for 15 minutes.
Use a small metal spatula or knife to loosen crust
from sides of pan.. Cool 30 minutes more. Remove
sides from pan. Cool 1 hour. Cover and chill at
least 2 hours, or up to 24 hours.

Red Onion Marmalade

Place 3 large red onions, halved and thinly
sliced (about 5 to 6 cups), 1 T grated fresh gingerroot
, 2 large cloves garlic, crushed, 2 cups (packed)
light brown sugar, 1 cup cider vinegar, and 1 cup
red wine vinegar in a Dutch oven or kettle. Cook over
medium heat to boiling. Reduce heat and simmer
uncovered for 30 to 40 minutes or until the mixture is very
thick and onion is very tender. Refrigerate up to 4 weeks.

Note: I find that the mixture doesn't thicken even after
cooking for 1 hour, so I add a little cornstarch to thicken.
Also I pulse the onion mixture in the food processor
to give it a more marmalade texture.

Preparation Time:
Preparation Time:
Prep: 25 min - Cooking 1 hour including Marmalade




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