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Mushroom Tart With Spinach and Gruyere

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“Nice mushroom, spinach and cheese pie.”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 Tart
UNITS:
US

Ingredients Nutrition

Directions

  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.

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