Puff pastry tart with mushrooms, spinach, feta and ricotta

Butterdejstærte med svampe, spinat og fetacreme - Opskrift på butterdejtærte

Puff pastry tart with mushrooms, spinach, feta and ricotta

Recipe for an easy and delicious tart made on puff pastry - topped with fried mushrooms, spinach, feta and ricotta.

Course Lunch, Side dish

Cuisine Danish, French

Nøgleord Puff pastry, Puff pastry tart, Tart

Total Time 30

Servings servings

Calories 391kcal

Ingredients

1 roll puff pastry
200 g chestnut mushrooms, halved and sliced
2 handfuls spinach, - approx. 80 g
2 spring onions, finely sliced
1-2 cloves garlic, grated or crushed
150 g ricotta
80 g feta
1 tbsp sesame seeds
Salt and pepper
Oil
Fresh thyme for the top, optional

Instructions

Place the puff pastry on a sheet of baking parchment.
Score the pastry with a knife about 2 cm in from the edge all the way round, – not deep, just a light score line.
Sprinkle the border with sesame seeds and pre-bake the pastry in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
Brush the border with a little oil or beaten egg first, - it helps the sesame seeds stick.
Meanwhile, mix the ricotta and crumbled feta together and season with a little salt and pepper. Set aside.
Heat a little oil in a frying pan and fry the mushrooms over a fairly high heat until they are golden and all the liquid has evaporated.
Turn the heat down and add the spring onions, garlic and spinach, season with salt and pepper and heat through for about a minute until the spinach has wilted.
Spread the ricotta cream over the slightly cooled pastry base. Use the back of a spoon, and try not to lift the spoon too much so that you pull up the pastry. Spread in gentle strokes, out to the line you scored in the pastry. If you have made the ricotta cream in advance and kept it in the fridge, let it come up to room temperature a little before spreading – otherwise it will be too firm to spread over the delicate base.
Spread the mushroom filling over the top and bake the tart for a further 10-14 min., – still at 200°C.
Let the tart cool, ideally on the baking parchment on a wire rack, for just under 5 min. before serving, and top with fresh thyme or a little finely sliced spring onion if you like.
The tart can also be served cold.

Nutrition