They may be small, but these little tarts are packed with amazing flavors. They do contain eggs in the filling, but it does not taste or have the texture of a quiche at all. Cream and eggs are mixed together to create a silky smooth filling, that makes the sauteed mushrooms and spinach shine!
Serve with a small salad for the perfect lunch!
Be sure the pastry goes all the way to the top of the sides, and extends up a bit as well. They will shrink a bit when baked, and you don’t want the filling to leak out from any cracks.
Blind bake the tart shells before filling them: Line with some foil, then fill with dried beans and bake for 15 minutes. Remove the foil/beans and bake for another 8 minutes until shells are golden.
Be sure when sauteing the mushrooms and onions that you do it over med-high heat and allow them to brown. Browning=Flavor! Add the spinach at the end, stirring until it wilts down, about 30 seconds to a minute.
One the veggies are done, place them in a sieve and allow any excess moisture from the spinach to drain away (press out with a spoon as well). Then divide the mixture into each of the shells, then fill with the cream mixture. Sprinkle each with a bit of cheese and bake until the filling is set.
Spinach & Mushroom Tart
- 1 Tbsp olive oil
- 8 oz mushrooms cut into bite-sized pieces
- 1 shallot minced (or 3 Tbsp onion)
- 2 cups packed fresh spinach leaves chopped
- 1/2 cup heavy cream
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 2 oz goat cheese or feta, crumbled
- Prepare the pastry dough as directed (add in 1/8 tsp of pepper to the dough), then divide into 4 discs. Wrap and chill for 30 minutes. Roll out each disc and place into a greased mini tart pan - ensure there are no cracks up the sides (or the filling will leak out). For a rustic look, don't trim the edges flush with the pan. Place shells in fridge for 30 minutes to firm up.
- To 'blind bake' the shells, line each with some foil and place in pie weights or dried beans up to the top of each pan. Place all 4 tart pans on a baking sheet and bake at 400°F for 15 minutes, remove foil/weights, and continue baking for another 8 minutes or until crusts are golden. Remove from oven and set aside while you make filling.
- In a large skillet heat oil and saute mushrooms and shallots until they are golden brown and aromatic. Add the spinach and continue to stir until it just wilts, about a minute. Scrape mixture into a sieve and allow any excess moisture to drain off.
- In a bowl, mix together the cream, eggs, salt, pepper and nutmeg until well blended.
- Divide the spinach mixture among the 4 mini tart pans, spreading out into an even layer, then top with the cream mixture.
- Sprinkle some goat cheese into each pan then bake for another 18 minutes, or until filling is just set. Serve warm or at room temperature.