Mushroom & baby spinach tart
- Preparation and cooking time
- More effort
- Cuts into 12 slices
- 500g block all-butter shortcrust pastry
- flour , for dusting
For the filling
- 1 tbsp olive oil
- 175g button mushrooms , sliced
- 140g baby spinach leaves, roughly chopped
- 5 eggs , beaten
- 100ml milk
- 200ml double cream
- 200g mature English cheddar , grated
- 2 thyme sprigs, leaves stripped
- STEP 1
Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.
- STEP 2
Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
- STEP 3
Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.