All the savory tarts They are a great resource as a starter when we have guests at home, don't you agree? But you don't have to wait to celebrate anything to enjoy them. This savory tart with mushrooms, spinach and candied tomatoes is a great option for a family lunch or dinner.
The ingredient list is long and prepare it determined laborious but not complicated! There are ways, in addition, to cut both the work and the time necessary to be able to enjoy this savory cake. The first is to replace the homemade shortcrust pastry with a commercial one. The second to renounce to confit tomatoes or resort to a commercial canning, there are!
If you prefer a 100% homemade version en Bezzia We share with you the step by step so that you get a reward. The key to getting the recipe done in the minimum amount of time is organization. If you have all the ingredients ready and the steps clear before you get down to the dough, it will be a breeze.
Ingredients
For the shortcrust pastry
- 250 g of loose flour, pastry
- 125g cold butter
- 60g cold water
- 1 pinch of salt
For the candied tomatoes
- 18 cherry tomatoes
- 3 garlic cloves, coarsely chopped
- 50 g. extra virgin olive oil
- Dried thyme
- Sal Island
- Black pepper
For the filling
- 380 g. fresh spinach
- 110 g. sliced mushrooms
- Half of the candied cherry tomatoes
- 90 g. cream cheese
- 3 eggs
- 262 g. smoothie fresh cheese
- Sal Island
- Pepper
Step by step
- Prepare the candied tomatoes. To do this, mix all the ingredients in an oven-safe container, making sure that the tomatoes are well wrapped in the oil. Then, take the container to the oven previously preheated to 140ºC and let them cook for an hour.
- While prepare the shortcrust dough. To do this, place the sifted flour with the salt in a bowl. Next, add the butter in 2-centimeter cubes and mix with the flour using your fingers until you get a texture similar to thick bread crumbs. To finish add the water and mix until you get them together. The less you handle it the better; you have to prevent the butter from melting. Transfer the dough to the counter, flatten it lightly with the palm of your hand and let it rest for 15 minutes.
- Once the dough has settled, lightly flour it and stretch it with the roller giving it the shape of the mold with a removable base. Then, place the dough on the greased mold, removing the excess and let it rest in the fridge covered with plastic wrap for half an hour.
- After time, take it out of the fridge, prick the base with a fork and put greaseproof paper on top. Then fill the hole with a good amount of vegetables so that the dough does not rise. Bake in the preheated oven at 180ºC for 15 minutes.
- Take the dough out of the oven remove the paper and vegetables carefully and let it cool while you prepare the filling.
- To prepare the filling Put half of the candied tomatoes and the spinach in a skillet and sauté until they have reduced. Then transfer this mixture to a bowl and mix it with the rest of the filling ingredients.
- Put the filling in the mold, place the rest of the candied tomatoes on top and bake 35 minutes or until the quiche is golden and curdled.
- Enjoy the salty tart with mushrooms, spinach and candied tomatoes.