Mushroom Tart With Spinach and Gruyere

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READY IN: 35mins
SERVES: 4-6
YIELD: 1 Tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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