Mushroom Tart With Spinach and Gruyere

• cup plain flour↗3⁄4 cup
• cup cold unsalted butter, diced↗1⁄4 cup
• pinch salt↗1 pinch
• tablespoons of ice cold water↗3 tablespoons
• shallot, roughly diced↗1
• cup assorted wild mushroom, trimmed and cut into bite size pieces↗1 cup
• cups tightly packed Baby Spinach2 cups
• large eggs↗2
• cup cream↗1⁄2 cup
• g gruyere cheese, grated↗50 g

Step-by-step instructions

1. 1

   Preheat oven to 100°C.

2. 2

   In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.

3. 3

   Add water and continue to process until dough forms a ball.

4. 4

   Turn off processor and remove dough.

5. 5

   Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.

6. 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. 7

   Grease individual tart tins with a little butter and line tins with pastry.

8. 8

   Place grease proof paper over pastry and weigh the paper down with beans or rice.

9. 9

   Place tart tins on a sheet tray and bake in the oven for 15 minutes.

10. 10

    Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.

11. 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. 12

    Add spinach and continue to sauté for further 1-2 minutes.

13. 13

    Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.

14. 14

    Divide spinach, mushrooms, and cheese between the tarts.

15. 15

    In a separate bowl combine eggs and cream and whisk gently with a fork.

16. 16

    Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.

17. 17

    Bake for 15-20 minutes or until just set.

18. 18

    When removing tarts from oven allow to cool for 5 minutes before unmolding.

19. 19

    Cut into quarters and arrange on a serving dish.