Spinach & Shiitake Mushroom Tart
What is more enjoyable than a tasty yet simple lunch with a couple of friends that you haven't seen in far too long. Add a bottle of smooth red wine and voilà!
This recipe is suitable for vegans. It suggests shiitake mushrooms but you can use portobello or any other mushrooms that you prefer or can get hold of easily.
Prep: 40 mins (+ 30 mins chilling in fridge)
Cook: 45 mins
Accompany with Château George 7 or Prince de George 7.
250g of flour
80g of margarine at room temperature
1 pinch of salt
80ml of water
1tsp of flax seeds
1tsp fennel seeds
2 large bunches of spinach, washed and trimmed
600g of shiitake mushrooms (or other mushrooms of your choice eg Portobello), just rubbed
20cl of soy cream for cooking
100g of soy yogurt
20g of chickpea flour
10g of cornflour
Salt & pepper
In a bowl, mix the flour, flax seeds, fennel and margarine with your fingertips until you get a consistency of breadcrumbs. Add salt and water. Mix together until you have a ball of dough that does not stick to the sides of the bowl. Film the dough ball and flatten it a little on the top. Place it in the fridge to rest for at least 30 minutes.
Flour the work surface and put the ball of dough on it and roll it out to 3 mm thick. Line your tart tin or dish with baking paper and then carefully put in the pastry. Keep the tart shell in the fridge while the oven is preheating to 180 °C.
Gradually cook the spinach leaves in a hot pan with 3 tbsp of olive oil. Once tcooked, drain and squeeze them in your hands to remove the water. Then separate the leaves from each other as best you can.
In another pan, brown the mushrooms in 2 tbsp of olive oil until tender. Take off the stalks and cut in half but keep the main part whole.
In a bowl, combine the soy yogurt, chickpea flour, cornstarch and season with salt and pepper. Do not hesitate to mix everything with a hand blender if it is not very smooth.
Take the tart shell out of the fridge. Place the spinach and shiitake mushrooms on the pastry. Pour over the eggs and cream mixture.
Bake for 45 minutes. The tip of the knife should come out dry and the top should be golden.
Serve hot or at room temperature with a salad of young leaves.