Pine Nut And Spinach Tart | Emerils.com

Ingredients

• PIE CRUST:
• 8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
• 1/2 teaspoon salt
• 1 stick cold butter, cut into 1/2-inch pieces
• 2 tablespoons solid vegetable shortening
• 3 tablespoons ice water
• FILLING:
• 1/2 cup pine nuts (about 3 ounces)
• 1/4 cup olive oil
• 1 cup chopped yellow onion
• 10-ounces fresh spinach, stems removed, well rinsed and chopped, or 1 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 large eggs
• 3/4 cup heavy cream
• 1/2 cup (about 3 ounces) crumbled goat cheese, or feta