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Tærte med svampe, spinat og mozzarella - Opskrift på svampetærte
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Mushroom, spinach and mozzarella tart

Recipe for an easy and delicious mushroom, spinach and mozzarella tart.
Serves 4-6, depending on what you serve alongside.
Course Lunch, Main course
Cuisine Danish
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

Pastry

  • 200 g plain flour
  • 120 g cold butter
  • 1/4 tsp fine salt
  • 2-3 tbsp cold water

Filling

  • 1 onion, finely chopped
  • 3 cloves garlic, grated or crushed
  • 350 g chestnut mushrooms, cut into small dice
  • 200 g spinach
  • 5 eggs
  • 150 ml cream or milk
  • 150 g grated mozzarella
  • Salt and freshly ground pepper
  • Oil

Instructions

Pastry

  • Put the flour, a little salt and the butter in a bowl and rub the butter into the flour until it resembles fine breadcrumbs.
  • Bring the dough together with a little water, adding only a little at a time, and knead it briefly on the worktop until it just comes together. As soon as it holds together, wrap it in cling film and put it in the fridge for 15-20 minutes.
    Meanwhile, you can prepare the filling.
  • Roll the dough out on a floured surface so it fits your tart tin. Let the rolling pin do the work and don't press or stretch it out – that will make the pastry crack.
  • Lay the pastry over the tart tin and press it firmly into the edges of the tin. Trim the excess pastry from the edges.
  • Prick the base with a fork, lay a piece of scrunched-up baking paper on top and fill it with dried beans, rice or similar. Blind bake the base in a preheated conventional oven (top and bottom heat) at 200°C for 15 minutes.
    *Weighing the baking paper down with beans, rice or similar holds the pastry in place and reduces the risk of it shrinking down the sides as it bakes. Remove it after baking.

Filling

  • Meanwhile, heat a splash of oil in a frying pan and fry the mushrooms, onion and garlic for about 5 minutes. Do this over a high heat so the liquid from the mushrooms evaporates.
  • Add the spinach and cook it with the mushrooms until it wilts, season with a little salt and freshly ground pepper and turn off the heat.
    Leave the filling to drain in a sieve.
  • Whisk the eggs with the cream and season with a little salt and freshly ground pepper.
  • Spread the mushroom mixture over the pastry base, scatter the mozzarella on top and then pour over the egg mixture. Gently work it through with a fork so the egg mixture runs down into the filling.
  • Return the tart to the oven and bake for a further 30 minutes or so, still at 200°C, until golden on top.
  • Leave the tart to cool for 10 minutes before serving.