Mushroom Tart With Spinach And Gruyere

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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

Recipe

• 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 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 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.