Yesterday our friend Àngels Pallàs was at We Love Cooking doing a special on savory tarts. One of the ones I liked most was this crisp mushroom, spinach, and shallot tart. You can make it any size you like: one large tart or small individual tarts like Àngels made for us yesterday. I hope you enjoy the recipe as much as I did!
Ingredients
- Puff pastry
- 250 grs. assorted mushrooms, olive oil, salt and pepper
- 1 garlic clove
- 8–9 shallots (escalonias)
- 3 bunches fresh spinach
- 100 grs. crumbled goat cheese
- 2 whole eggs
- 50cc milk with 1 teaspoon starch
- 50cc heavy cream Fresh chopped herbs
Preparation
- Sauté the cleaned, chopped mushrooms in a casserole with a little garlic-infused olive oil, salt, and pepper.
- Add the sliced shallots and let them cook for about five minutes. Remove the mushrooms and shallots, and in the same casserole cook the spinach leaves until they wilt and soften.
- Line the pan or pans with puff pastry.
- Using a blender, mix the goat cheese, eggs, heavy cream, milk, and the teaspoon of starch. Season with salt and pepper and add the chopped herbs.
- Place the mushrooms and spinach in the puff pastry and pour the mixture over the top.
- Bake for about 20 minutes and serve hot or at room temperature.
Comments
M Dolors said:
Buenos días,
En el punto cinco debe decir “echamos” sin h.
Felicidades por las recetas. Me encantan.
Marieta said:
Son una delicia a pesar de no haberle puesto hierbas frescas y las he hecho en moldes de magdalenas de silicona. Geniales