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http://www.lifestylefood.com.au/recipes/11458/mushroom-tart-with-spinach-and-gruyere

LifeStyleFOOD.com.au

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

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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Average Rating
6 comments • 3 ratings
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Posted by BetsieReport
haven't made it yet but will do for meal tonight
Posted by Cheryl97Report
Sounds like a good one for my vegetarians
Posted by lellyReport
I love mushies and cheese.This is great for an easy Sunday brunch.
Posted by NS39Report
Good combination. Will give this one a go.
Posted by Cheryl142Report
I love mushrooms and spinach so will be definately be trying this one.
Posted by Report
Sounds lovely but I would use packet short crust pastry.