Mushroom Tart With Spinach and Gruyere |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Nice mushroom, spinach and cheese pie. Ingredients:
3/4 cup plain flour |
1/4 cup cold unsalted butter, diced |
1 pinch salt |
3 tablespoons of ice cold water |
1 shallot, roughly diced |
1 cup assorted wild mushroom, trimmed and cut into bite size pieces |
2 cups tightly packed baby spinach |
2 large eggs |
1/2 cup cream |
50 g gruyere cheese, grated |
Directions:
1. Preheat oven to 100°C.
2. In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
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 1/2 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 grease proof 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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