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Spinach & Mushroom Tart

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
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Serves: 4
Be sure to use tart pans with removable bottoms.
Ingredients
    Filling
    • 1 Tbsp olive oil
    • 8oz mushrooms, cut into bite-sized pieces
    • 1 shallot, minced (or 3 Tbsp onion)
    • 2 cups packed fresh spinach leaves, chopped
    • ½ cup heavy cream
    • 2 eggs
    • ½ tsp salt
    • ¼ tsp pepper
    • ⅛ tsp nutmeg
    • 2 oz goat cheese (or feta), crumbled
    Instructions
    1. Prepare the pastry dough as directed (add in ⅛ 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.
    2. 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.
    3. 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.
    4. In a bowl, mix together the cream, eggs, salt, pepper and nutmeg until well blended.
    5. Divide the spinach mixture among the 4 mini tart pans, spreading out into an even layer, then top with the cream mixture.
    6. 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.

     

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