SPINACH MUSHROOM AND CREAM CHEESE TARTS
- For the tarts:
- 150 gFlour
- 75 gD’Lecta Unsalted butter
- 1/2 tbspSalt
- 2 tbspChilled water
- For the filling:
- 2 bunchSpinach
- 200 gMushrooms
- 50 gD’Lecta cream cheese
- 2 tbsp choppedOnion
- 1 choppedGarlic
- 1 tspD’Lecta unsalted butter
- Salt to taste
- A pinchPepper
- A pinch, gratedNutmeg
- 40 gD’lecta shredded mozarella
Rub the flour and butter together for the tart. Add salt and chilled water and knead to a soft dough.
Chill the dough in the refrigerator for 30 minutes.
Preheat an oven at 180°C.
Blanch the spinach in boiling water for 30 seconds.
Refresh in cold water and chop finely.
Heat butter in a pan.
Add the chopped onions and garlic and sauté for a couple of minutes.
Add the sliced mushrooms and sauté for 2-3 minutes until cooked.
Add the spinach, salt and pepper.
Add the cream cheese, nutmeg and mix well and keep aside.
Once the dough is chilled, take it out of the refrigerator and divide it into 6 portions if the tart moulds are big or in case they are mini moulds, then divide it accordingly.
Press each dough into the tart moulds and press with your thumb and fingers to cover the inside of the tart shell. Fill it with baking beans.
Bake in the oven for 15 minutes.
Remove the beans and cook the tarts for another 10 minutes.
Put the spinach filling in the baked tarts and put in the oven for 10 minutes.