Rustic Mushroom and Spinach Tart
Rustic, flavourful Mushroom and Spinach Tart is easy to prepare yet SO delicious! Makes a perfect lunch, appetizer or a side dish.
Here’s what you need to make Mushroom and Spinach Tart:
This recipe makes a perfect lunch for 2, or appetizer if cut into smaller pieces.
Please let me know how your Rustic Mushroom and Spinach Tart turn out in the comments! I love hearing from you.
Rustic Mushroom and Spinach Tart
Course: Lunch, AppetizersDifficulty: Easy2
servings15
minutes25
minutes40
minutesIngredients
1 sheet (375 g) ready rolled shortcrust pastry
- Mushroom and spinach filling:
1 tbsp unsalted butter
1/2 onion, sliced
200 g mushroom, sliced
100 g baby spinach
salt and black pepper to taste
- Cream cheese base:
100 g soft cream cheese
1 tbsp soured cream
1 clove garlic, finely chopped
salt and black pepper to taste
- Topping:
50 g feta cheese, crumbled
egg wash (1 egg yolk + 1 tbsp milk, combined)
1 tsp sesame seeds
handful fresh parsley, chopped
Directions
- Prepare the mushroom and spinach filling: Heat butter over medium heat on a large pan, add onion and fry until soft (be careful not to burn it). Add mushrooms and sauté, stirring every minute or so, until they’ve released their moisture, shrink down considerably, and begin to caramelise, about 4 to 6 minutes. Add the spinach and cook gently until wilted. Season with salt and black pepper. Set aside.
- Preheat oven to 2000C. Line baking tray with parchment paper.
- Prepare cream cheese base: In a small mixing bowl combine cream cheese, soured cream, garlic, salt and pepper.
- Put shortcrust pastry on a baking tray. Spread cream cheese mixture over the crust, leaving about 3 cm boarder on all sides. Then put mushroom mixture on top of cream cheese mixture. Top with crumbled feta cheese.
- Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash, then sprinkle with sesame seeds. Bake for about 25 minutes (or until golden brown).
- Remove from the oven, top with fresh parsley and enjoy!
Recipe Video
Notes
- Mushroom and spinach tart tastes best consumed fresh, hot or cold.
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