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Spinach, mushrooms and cheese tart

October 16, 2012 por Carolina 1 Comment

These kind of tarts (such as this Spinach, mushrooms and cheese tart) are those that can eventually bail you out in some situations. You can accompany it with a piece of meat, chicken, or just with a soup. The filling can vary according to your taste, by adding more ingredients. And it lasts perfectly two days after it’s been prepared. This cake is ideal for vegetarians as well as for those that aren’t much.

You may also be interested to see my recipes of Timbale of quinoa, mango, and avocado, and Pascualina tart.

Spinach, mushrooms and cheese tart
Spinach, mushrooms and cheese tart
Spinach, mushrooms and cheese tart

INGREDIENTS FOR THE DOUGH:

  • 1 1/2 cup (180grs.) of flour without baking powder
  • 1/2 teaspoon of salt, and  1/2 teaspoon of granulated sugar
  • 110 grams of unsalted butter, cut into small pieces
  • 40 ml of cold water
  • Plastic wrap

PREPARATION OF THE DOUGH:
Idealmente en el procesador de alimentos (sino simplemente se trabaja en un bol a mano). Mezclar la harina, sal y azúcar. Agregar la mantequilla cortada en pequeños trozos e ir pulsando poco a poco. ( también se puede usar los dedos y se debe ir incorporando la mantequilla para mezclar bien con los ingredientes secos). Luego se agrega el agua. Una vez unidos bien todos los ingredientes se forma una bola y se envuelve la masa en el papel de plástico y se lleva al refrigerador por una hora. Pasada la hora, se precalienta el horno a 400°F (200°C) y se retira del refrigerador la masa y con la ayuda del mismo papel de plástico se extiende en un molde de 24 cm. dejando unos pequeños bordes. Hornear por unos 12 minutos. Retirar y reservar.

INGREDIENTS FOR THE FILLING:

  • 450 g (1 lb) of fresh (or frozen) spinach
  • 1/2 unit of an onion, diced
  • 1 tablespoon of olive oil
  • 200 grs of mushrooms, sliced
  • 3/4 cup of mozzarella cheese, or feta cheese
  • 3/4 cup of liquid cream
  • 2 egg yolks
  • Salt and pepper to taste
 
PREPARATION OF THE FILLING:
In a large skillet, fry the onion in the oil for about 4 minutes.
Add the mushroom slices and let them cook for about 3 more minutes, along with the onion. Then add the spinach and leave it there until it has mixed well (just a couple of minutes more).
In a small bowl, beat the egg yolks, add the liquid cream, and season with salt and pepper.
Then, pour the spinach mixture over the dough, then sprinkle the cheese on top, distributing it well over the tart, and finally pour the cream mixture.
Bake at 350°F (180°C) for about 25 minutes.
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Filed Under: Lunch, Sides, Vegetarian and Vegan, Vegetarian Plate Tagged With: champiñones, champiñones, espinacas, queso, queso

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  1. Zucchini and tomato tart – Mi Diario de Cocina says:
    January 24, 2017 at 2:00 am

    […] or you find it difficult to get almond flour, you can use another cake base that is explained HERE. But the fact is that you don’t need to have gluten problems in order to enjoy other […]

    Reply

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