Mushroom Ramp And Spinach Tart Recipes

MUSHROOM & BABY SPINACH TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
• Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
• Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

CRUSTLESS MUSHROOM SPINACH TART

Steps:

• Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

MUSHROOM AND SPINACH TART WITH CRACKER CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
• Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
• Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
• Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
• Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• Bake tart until the center is set, about 50 minutes.

MUSHROOM AND SPINACH TARTS

Steps:

• Preheat oven to 220 degrees C (or 200 degrees fan-forced).
• Line 2 large baking trays with baking paper.
• Heat butter or oil in a large frying pan, cook mushrooms until brown and tender.
• Keep 1 cup spinach aside, add remainder to mushrooms and cook till wilted.
• Drain on kitchen paper or cook liquid off.
• Combine egg, ricotta and basil in a medium bowl. Season with salt and freshly ground black pepper.
• Place pastry rectangles on trays. Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
• Top with spinach mixture.
• Bake for 20 minutes or until pastry is browned and crisp.
• To serve, sprinkle remaining fresh spinach leaves over top. Goes well with a fresh tomato salad.

MUSHROOM, RAMP AND SPINACH TART

Steps:

• Preheat the oven to 350 degrees Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and sauté the ramps, mushrooms and garlic for about five minutes or until the ramps have wilted a bit. Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat. While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese. Now it's time to roll the dough. Fold in the short ends of the dough to about a 1/2 inch and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts). Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts (it depends on how big you want each individual tart to be).