Savory and fragrant tart with a flaky crust, mushrooms, and baby spinach

Name: Savory and fragrant tart with a flaky crust, mushrooms, and baby spinach - Tamara M.
Ingredients: dough: about 400 g flour 100 g margarine 2 eggs a dry spice mix (oregano; pepper; bay leaf; thyme; marjoram) 1 teaspoon of dehydrated vegetables without salt Filling: 200 g baby spinach 200 g small champignon mushrooms 1 small onion 1 red bell pepper a spice mix 200 g sour cream 100 g crumbled chee

Appetizers - Savory and fragrant tart with a flaky crust, mushrooms, and baby spinach by Tamara M. - Recipia

Savory and fragrant tart crust with mushrooms and baby spinach Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 6-8 Welcome to the world of culinary delights! Today, I will teach you how to prepare a savory tart crust filled with fresh mushrooms and baby spinach. This recipe combines the fresh flavors of summer with the warm aromas of autumn, making each bite an unforgettable experience. Our tart is perfect for lunch or dinner, but also as an appetizer at a festive meal. Ingredients *For the crust:* - 400 g flour - 100 g margarine (make sure it's soft, at room temperature) - 2 eggs - 1 teaspoon dried spice mix (oregano, pepper, bay leaf, thyme, marjoram) - 1 teaspoon dehydrated vegetables without salt - A pinch of salt *For the filling:* - 200 g baby spinach - 200 g small fresh champignon mushrooms - 1 small onion, finely chopped - 1 red bell pepper, diced small - A splash of olive oil - 200 g sour cream - 100 g crumbled cottage cheese - 3 eggs - Salt and pepper to taste Preparation 1. Preparing the dough Start by preparing the dough for the crust. In a large bowl, combine the flour, soft margarine, eggs, salt, spice mix, and dehydrated vegetables. It is important to use margarine at room temperature to achieve a flaky dough. Knead the mixture well until it becomes homogeneous. Don't worry if it seems crumbly at first; kneading will help form a fine texture. 2. Chilling the dough Roll out the dough between two sheets of plastic wrap, so that it is slightly larger than the tart pan (by 2-3 cm). This technique will help you achieve an even crust. After rolling out the dough, place it in the freezer for 15 minutes. This step is essential to prevent the dough from shrinking during baking. 3. Preparing the filling While the dough is chilling, prepare the filling. In a skillet, add a splash of olive oil and sauté the finely chopped onion along with the red bell pepper. Let them brown slightly, then add the well-washed and sliced mushrooms. Season with salt and pepper to taste. Cover the skillet with a lid and let it simmer until the mushrooms release their juices. 4. Preparing the baby spinach In a pot, bring a little water with a pinch of salt to a boil. When the water boils, add the baby spinach and let it boil for 2-3 minutes. Then, drain it well and rinse it under cold water to stop the cooking process. This step is crucial to keep the vibrant color of the spinach. Add the drained spinach to the skillet and mix well with the other ingredients. 5. Assembling the tart Remove the dough from the freezer and place it in the tart pan. Use a fork to prick the dough in several places to prevent air bubbles from forming. In a separate bowl, beat the eggs with the sour cream and cottage cheese until they form a homogeneous mixture. Pour this mixture over the dough in the pan. Then, evenly add the filling from the skillet. 6. Baking the tart Preheat the oven to 200°C. Place the tart in the oven and bake it at a higher temperature for the first 5 minutes. After that, reduce the temperature to 180°C and continue baking for 15 minutes, or until the tart is golden and nicely browned. A well-baked tart has a crispy crust, while the filling is soft and flavorful. 7. Cooling and serving After baking, let the tart cool for 10 minutes before slicing. This waiting period will allow the flavors to stabilize, and the tart will be easier to cut. Serve it warm or at room temperature, alongside a fresh salad or a yogurt sauce with herbs. Useful tips - You can also add other vegetables to the filling, such as zucchini or olives, to give it a personalized touch. - If you want to try a healthier version, you can replace the margarine with olive oil in the dough. - This tart can also be prepared in advance; you can freeze it before baking, and when you have guests, just take it directly from the freezer and bake it. Nutritional benefits The tart with baby spinach and mushrooms is an excellent choice for a balanced meal. Spinach is rich in vitamins A and K, while mushrooms provide a significant amount of antioxidants. Cottage cheese offers protein, and the flaky crust adds necessary carbohydrates for energy. Frequently asked questions 1. Can I use other types of mushrooms? Yes, you can experiment with shiitake or portobello mushrooms for a more intense flavor. 2. How can I make the tart vegan? Replace the eggs with a mixture of chia or flax seeds and use vegan margarine. 3. What drinks pair best with this tart? A fresh lemonade or a dry white wine can perfectly complement the flavors of the tart. Additionally, a cold green tea would be a wonderful choice. In conclusion, this tart with a flaky crust and filling of mushrooms and baby spinach is not only a simple recipe but also a true feast of flavors. Don't hesitate to try it and personalize it according to your preferences. Enjoy your meal!

Category: Appetizers Author: Tamara M. Views: 612 Date: 28.09.2024

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