Photo by Julie O’Malley
Mushroom, Spinach and Gruyere Tarts
Makes 4 small tarts
3/4 cup (110g) Plain flour
60g unsalted butter
1 Tbsp olive oil
1 eschalots, roughly chopped
1 cup chopped mixed wild mushrooms, such as field, oyster and swiss brown
2 firmly packed cups (50g) baby spinach
1/4 cup (30g) grated gruyere cheese *see note
2 large eggs (70g)
1/2 cup pure thin cream (cooking cream)
1 tsp salt
- Whiz flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add 1 1/2 Tbsp cold water and pulse until mixture comes together and forms a ball. Divide dough into 4 pieces, enclose in plastic wrap and chill for 1 hour.
- Grease four 10cm loose bottomed tart pans. Roll out dough on a lightly floured surface to 4mm thick, then use to line tart pans. Trim excess, prick bases with a fork and chill for 30mins.
- Preheat oven 200c. Line tart cases with baking paper, then fill with weights. Bake for 10 mins. Remove weights and paper and bake for a further 3-5 mins ( cook until pale golden). Reduce oven 180c.
- Meanwhile, heat the oil in a frypan over med-high heat. Cook the eschalots and mushrooms for 1-2 mins until they begin to soften.
- Add spinach and cook for a further 1-2 mins until wilted. Drain. Place in a bowl and allow to cool for 1-2 mins and then gently stir through cheese.
- In a separate bowl, whisk the eggs and cream together with a fork, then season.
- Divide mushroom mixture among tarts, and then pour over egg. Bake for 15-20 mins or until lightly golden. Cool tarts in pans for 5 mins, then serve warm.
If Gruyere is unavailable, Jarlsberg, Swiss or tasty cheddar can be substituted.