| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 417 | 31g | 18g | 29g |
| sugars | fibre | protein | salt |
| 2g | 2g | 10g | 0.39g |
Why I Love British Creamy Mushroom and Spinach Tart
As a culinary enthusiast, I always look forward to sharing recipes that resonate with my personal background and flare. Despite my strong bond with Tex-Mex flavors, my palate has a global reach. One such delightful diversion is a British recipe I’ve come to cherish, called the Creamy Mushroom and Spinach Tart. This dish, with its combination of wholesome ingredients, captures comfort food at its best.
Texture and Taste of Home
A home cook’s repertoire isn’t just about hyper-local cuisines, but also encompasses dishes that evoke homely comfort. This tart is one such soothing recipe which allures you with its flaky crust that encloses a lush, creamy filling. The rush of flavors – buttery, garlicky, slightly cheesy – make it a perfect option for a weekend brunch or a cozy dinner.
Adventures in Flavor and Friendships
My introduction to this delicious Creamy Mushroom and Spinach Tart was through a dear friend and fellow food enthusiast, Delia Smith. Her passion for British cuisine awakened my interest in these flavors, inspiring me to experiment and grow beyond my culinary comfort zone. Through the medium of food, we’ve created a connection that transcends geographical boundaries.
Pairing and Serving Options
This tart stands splendidly on its own, but for an indulgent dining experience, it works wonderfully with a fresh winter vegetable slaw. Jamie Oliver’s “Best Winter Veg Coleslaw” is a delightful accompaniment that contributes crunch and tang, balancing the rich creaminess of the tart. Or, keep it simple and classic with a light green salad.
So here’s to delightful culinary detours that not only satisfy our taste buds but also lead us to new friendships and experiences!
What You’ll Need
- 1 and 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cooled and cut into small pieces
- 3 to 4 tablespoons of cold water
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces of fresh spinach, washed and chopped
- 8 ounces of button mushrooms, sliced
- 1 cup of heavy cream
- 3 large eggs
- 1/2 cup of shredded Gruyere cheese
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
Method
Step One
In a large bowl, combine the all-purpose flour and salt. Add the unsalted butter pieces to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Step Two
Stir in the cold water, a tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 1 hour.
Step Three
After the dough has chilled, roll it out on a floured surface to fit your tart pan. Press the dough into the pan, trim any excess, and put the pan in the fridge while you prepare the filling.
Step Four
Preheat your oven to 375 degrees F (190 degrees C). While the oven is heating, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet and cook until the onion is transparent and the garlic is fragrant.
Step Five
Add the sliced mushrooms to the skillet, and cook until they release their moisture and become tender. Add the chopped spinach to the skillet and cook until it wilts.
Step Six
In a separate bowl, whisk together the heavy cream, eggs, shredded Gruyere cheese, black pepper, and ground nutmeg until well combined. Stir in the spinach and mushroom mixture.
Step Seven
Pour the filling into the chilled tart shell. Bake the tart in the preheated oven for about 30-35 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool slightly before cutting and serving.
