Mushrooms & spinach tart
Mushrooms & spinach tart
Extra quick and easy to make shortcrust dough for savory tarts.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Kourou Lux | 1.000 g | |
| Margarine Princess | 400 g | |
| Water | 225 g | |
| Casa Cream UHT κρέμα γάλακτος | 250 g | filling ingredients |
| Eggs | 125 g | filling ingredients |
| Chopped spinach | 100 g | filling ingredients |
| Sautéed mushrooms | 50 g | filling ingredients |
| Grated mizithra cheese | 50 g | filling ingredients |
| Sautéed fresh onion | 50 g | filling ingredients |
| Dill | 2 g | filling ingredients |
| Salt | at your taste | filling ingredients |
Preparation
Base:
Mix all the base ingredients at low speed for 4 minutes or use a pastry blender and mix with the use of the flat beater for 2-3 minutes at low speed.
Filling:
Use a pastry blender to mix the fresh cream with the eggs at low speed with the wire whisk for 1 minute. The mixture should have a porridge like structure.
Mix the rest of the filling ingredients into a bowl.
Place the dough into a 22 cm tart pan. The dough roll out width should be 2-3 mm.
Fill the tart with 180 g of the filling ingredients (not the fresh cream and eggs mixture).
Pour on top 230 g of the fresh cream and eggs mixture.
Bake at 200°C for 40-45 minutes.
