Best Spinach Gruyere Tart Recipes

MUSHROOM TART WITH SPINACH AND GRUYERE

Steps:

• Preheat oven to 100°C.
• In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
• Add water and continue to process until dough forms a ball.
• Turn off processor and remove dough.
• Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
• Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
• Grease individual tart tins with a little butter and line tins with pastry.
• Place grease proof paper over pastry and weigh the paper down with beans or rice.
• Place tart tins on a sheet tray and bake in the oven for 15 minutes.
• Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
• 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.
• Add spinach and continue to sauté for further 1-2 minutes.
• Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
• Divide spinach, mushrooms, and cheese between the tarts.
• In a separate bowl combine eggs and cream and whisk gently with a fork.
• Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
• Bake for 15-20 minutes or until just set.
• When removing tarts from oven allow to cool for 5 minutes before unmolding.
• Cut into quarters and arrange on a serving dish.

SPINACH GRUYERE TART

Steps:

• Preheat oven to 200c/400f.
• Heat oil in a small pan and cook onion for 4 minutes till soft.
• Remove from heat.
• Place the spinach in a large pan with only the water that clings to the leaves.
• Heat gently until wilted, cool, then squeeze out the excess moisture.
• Roll out pastry or use frozen slices, cut into desired shape and spread pesto sauce on the pastry.
• In a bowl put grated cheese (reserving 1 tablespoons for topping,) onion, egg, salt and pepper and spinach and mix.
• Place in the centre of the pastry and pinch or fold up around the edges and sprinkle the reserved cheese on top.
• Bake in the oven for 15-20 minutes until golden.