Salty Tart with Mushrooms and Spinach
If you love tarts, but at the same time, you want to eat healthy, this salty tart with mushrooms and spinach is the best choice for you. Thanks to its ingredients, it is a light option for lunch or dinner or even breakfast, because why not…? It is also a healthy and quick type of recipe which is worth trying. You will definitely want to share this salty tart with your friends and family, because it is so delicious! Find out how to make it by scrolling down!
Ingredients:
Crust:
200 grams cassava flour
1 egg
2 pinches of salt
50 grams ghee butter
15 tablespoons cold water
Filling:
a big onion
150-200 grams mushrooms
2 green onions
a handful of chopped spinach
3 eggs
1 package of vegetable cheese cream
100 ml milk and salt to taste
Directions:
For the crust, mix together the flour with the egg, salt and ghee butter (cold cubes). Mix them well until you get a crumbly texture and then add a tablespoon of cold water, which is out of the 15 tablespoon, until you get a dough that binds. Make a ball, cover it with transparent foil and leave it in the fridge for at least an hour or overnight. When you take it out of the fridge, you can spread it with the help of a roll in the desired shape and then you can cover the tray well with it.
Insert the crust tray in the preheated oven at 180 ° C for approx. 15 minutes
For the filling, sauté the finely chopped onion in olive oil until it becomes translucent, then add the finely chopped mushrooms and cook them under the lid until the water drops. Meanwhile, cut the green onion and small spinach and add them over the mushrooms. Heat them together for 2-3 minutes then leave to cool.
Beat the 3 eggs with the vegetable milk, cream cheese and salt to taste until a homogeneous paste is obtained and mix with the onion and cooked mushrooms. The final composition can be poured now over the crust in the tray and put in the oven for another 25 minutes at 180 ° C, or until you notice that it has baked. After that, your delicious salty tart is ready to be served!
Enjoy!
Recipe | Photography:@sweetlemon.r