Mushroom and spinach tart
Serve in slices with a salads.
- 400 g frozen short crust pastry, thawed
- 30 ml sunflower oil
- 250 g button mushrooms, sliced
- 300 g baby spinach, roughly chopped
- 5 eggs, beaten
- 125 ml milk
- 190 ml thick cream
- 200 g grated mature cheddar cheese
- Thyme sprigs, leaves stripped
Heat oven to 190°C. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm tart dish.
Let the edges overhang.
Chill in the fridge or freezer for at least 15 minutes.
Line the tart case with baking paper and fill it with baking beans, bake blind for 15-20 minutes.
Remove beans and paper, return to oven for another 5 minutes to cook the base.
Heat oil in a large frying pan, sauté mushrooms for 1 minute.
Add spinach, cook for 3 minutes or until wilted.
Combine eggs with milk and cream in a jug and season well.
Sprinkle half of the cheese onto the tart base, scatter over the vegetables and pour over the cream and egg mix.
Sprinkle remaining cheese and thyme over the top.
Reduce oven temperature to 160°C, bake tart for 40-45 minutes or until set.
Remove from oven and allow to cool.
Trim the pastry edges and serve in slices with a salads.