Creamy spinach mushroom (Print Version)
# Ingredients:
→ For the crust
01 -
180g all-purpose flour
02 -
125g unsalted butter
03 -
2 to 3 tablespoons cold water
04 -
A pinch of salt
→ For the filling
05 -
3 cloves garlic, minced
06 -
150g fresh baby spinach leaves
07 -
300g button mushrooms, sliced
08 -
30g unsalted butter
09 -
Salt and black pepper to taste
10 -
250 ml heavy cream
11 -
100 ml milk
12 -
4 eggs
13 -
100g shredded cheese
# Instructions:
01 -
Heat the oven to 200°C. Dice the butter into small cubes, then quickly rub it into the flour, water, and salt until it comes together into a smooth ball. Add a spoonful of water at a time if needed.
02 -
Roll the dough into a flat circle. Press it gently into a 26-28 cm tart dish, making sure it covers the base and the edges. Use a fork to prick the bottom and sides. Leave it for now while you work on the filling.
03 -
Melt the butter in a large skillet over medium heat. Toss in the mushrooms and cook them for a few minutes. Add the spinach, letting it soften, then stir in the garlic for about 30 seconds. Season with salt and pepper and set aside.
04 -
Whisk the eggs with the milk and cream in a mixing bowl. Sprinkle in two-thirds of the cheese, adding a little salt and pepper.
05 -
Spread the cooked veggies evenly over the tart shell, but don’t pour in any extra liquid. Pour the egg mixture over the top and sprinkle on the rest of the cheese. Bake for 35-40 minutes, or until the center feels set and the top is golden.
# Notes:
01 -
Pairs well with a fresh green salad with walnuts, whether served warm or at room temperature.
02 -
Gruyere and Emmental work great, but shredded mozzarella or cheddar are tasty options too.