Let's Cook with Meg and Ted

Mushroom, spinach and parmesan tart

This is a modification of Stephanie Alexander's recipe for jerusalem artichoke tart. We had seen jerusalem artichokes in the shops every day for the past fortnight, but of course when we went out to buy some to make a tart, there were none to be found. This is what we came up with instead. This version would also be nice, I think, with some goats cheese crumbled through it. To make the original version, remove the mushrooms and parmesan, and add in 8 jerusalem artichokes, peeled, boiled and sliced thickly.

1 quantityshortcrust pastry (see note)
50 gbutter
200 gmushrooms, sliced
a few handfulsenglish spinach, washed, stemmed and chopped
300 mlcream
a palmfulfreshly chopped herbs
a good handfulgrated parmesan
salt and pepper

Line a 22 cm loose-bottomed flan tin with pastry and bake blind at 200C for 20 minutes. Reduce oven temperature to 180C.

Melt the butter in a pan and saute the mushrooms until they are a lovely dark brown. Add the spinach and cook for another few minutes until it is well wilted. In a bowl, combine the cream, lightly beaten eggs, herbs and parmesan. Season well to taste. Add the cooked mushrooms and spinach and stir well, then pour into the blind-baked pastry.

Gently transfer the tart to the oven and bake for a further 20 minutes until set and golden on top. Serve warm, with a salad.

Note:Make enough of your favourite shortcrust to line a 22 cm flan tin. If you are buying pre-pepared shortcrust, get 500 g and you should have more than enough.

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