Mushroom and Spinach Tart
Serves 6-8 | Cooking time 30 min
In this tart, a part of the crumbled mushrooms soak some liquid and soften and a part stay on top and keep their crunchiness. If you dislike chewing crispy mushrooms, soak the dried mushrooms 5-10 min in hot water and drain before cooking/baking.
Serves 6-8 | Cooking time 30 min
Ingredients
✧ 500 g/1.1 lb ready-made puff pastry
✧ 60 g/2.1 oz Parmesan/Parmigiano cheese
✧ 150 g/5.3 oz baby spinach
✧ 25 g/0.9 oz dried mushrooms (I used porcini/Boletus edulis) or ~115 g/4 oz fresh, sautéed mushrooms
✧ 300 g/0.66 lb/10.6 oz/295 ml/1.25 cups crème fraîche/sour cream
✧ 4 (organic) eggs
✧ 1-1.5 tsp salt (to taste)
✧ 1 tsp black pepper
✧ 1 tsp marjoram (or thyme)
✧ 50 g/1.8 oz spring onion (a few leaves/stalks)
✧ a pinch of mild Gochugaru chil(l)i or chili flakes (optional)
Instructions
1. Preheat the oven (225°C /435°F/gas mark 7-8, no fan).
2. Line a large baking tray or oven pan with rolled pastry dough. Turn about 1-1.5 cm/0.4-0.6’’ of the pastry up on the sides.
3. Rinse the spinach and sprinkle it evenly on top of the dough.
4. Crumble the dry (or sprinkle the sautéed) mushrooms on top.
5. Grate the cheese.
6. Mix the cheese, crème fraîche/sour cream, eggs, salt, pepper and marjoram and pour over the spinach and mushrooms.
7. Cut the spring onions into long, thin strips and scatter on top.
8. Finish with a pinch of chili (optional).
9. Bake in the middle part of the oven for 15-20 minutes until nicely browned.
In this tart, a part of the crumbled mushrooms soak some liquid and soften and a part stay on top and keep their crunchiness. If you dislike chewing crispy mushrooms, soak the dried mushrooms 5-10 min in hot water and drain before cooking/baking.
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