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Curtis Stone

Mushroom Tart with Spinach and Gruyere

Ingredients

  • ¾ cup plain flour
  • ¼ cup cold butter, diced
  • Pinch of salt
  • 3 tablespoons of ice cold water
  • 1 shallot, roughly diced
  • 1 cup assorted wild mushrooms, trimmed and cut into bite size pieces
  • 2 cups tightly packed baby spinach
  • 2 large eggs
  • ½ cup cream
  • 50g gruyere cheese, grated
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Method

  1. Preheat oven to 100C.
  2. In a food processor place flour, butter and salt and process until the mixture resembles breadcrumbs.
  3. Add water and continue to process until dough forms a ball.
  4. Turn off processor and remove dough.
  5. Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
  6. Remove dough from refrigerator and place on lightly floured work surface. Using a rolling pin roll each ball to 0.5 cm thick.
  7. Grease individual tart tins with a little butter and line tins with pastry.
  8. Place greaseproof paper over pastry and weigh the paper down with beans or rice.
  9. Place tart tins on a sheet tray and bake in the oven for 15 minutes.
  10. Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
  11. Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
  12. Add spinach and continue to sauté for further 1-2 minutes.
  13. Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
  14. Divide spinach, mushrooms, and cheese between the tarts.
  15. In a separate bowl combine eggs and cream and whisk gently with a fork.
  16. Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
  17. Bake for 15-20 minutes or until just set.
  18. When removing tarts from oven allow to cool for 5 minutes before unmolding.
  19. Cut into quarters and arrange on a serving dish.
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