Spinach, mushroom and Brie tart recipe
This spinach mushroom and Brie tart makes a perfect lunch or first course at a supper party. Start by blind baking the pastry, then, make the cheesy mushroom filling before popping back in the oven to finish.
See method- Serves 6
- 30 mins to prepare and 25 mins to cook and 5 mins to cool
- 565 calories / serving
- Freezable
Ingredients
- 500g (1lb) shortcrust pastry
- plain flour, for rolling out
- 250g (8oz) portobello mushrooms, sliced
- 15g (½oz) butter
- 200g spinach
- 1 garlic clove, crushed
- 3tbsp crème fraîche
- 100ml (3½oz) milk or single cream
- 3 eggs
- 1 egg yolk
- 150g (5oz) Ripe & Ready French Brie, sliced
- winter salad leaves, to serve
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Shop ingredientsEach serving contains
- Energy
- 2355kJ 565.0kcal
- Fat
- 38g
- Saturates
- 15g
- Salt
- 1.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 41.8gProtein 16.4gFibre 3.6g
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Method
- Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Roll out the pastry on a floured surface to form a rectangle that will generously line a 28cm (11in) tin with a removable base. Press into the tin, leaving the excess overhanging. Cover the pastry with nonstick baking paper and fill the centre with baking beans. Bake for 10 minutes, remove the beans and cook for 10 minutes more.
- Trim the excess pastry to the edge of the tin to create a neat finish and set aside. Leave the oven on.
- In a large frying pan, fry themushroomsin butter over a medium heat for 5 minutes. Add thespinachand the garlic and stir for 1-2 minutes to wilt the leaves. Spoon evenly into the pastry base.
- Whisk the crème fraîche, milk (or cream), eggs and egg yolk together and season. Pour in the mushroom mixture and dot the Ripe & Ready French Brie slices evenly around the tart. Bake for 25 minutes, until golden and just set.
- If serving the tart hot, rest for 5 minutes before slicing. Otherwise, leave until warm or at room temperature. Serve with the winter salad leaves.
