I should really have named this tart (or quiche, whatever makes you happy), “The What is Leftover in your Fridge Tart”. It really was one of those type of recipes. I had leftover pastry, as well as loads of mushrooms. I always buy mushrooms as I have this intention that I will wake up early enough and have time for this incredible breakfast that is filled with lots of fried mushrooms….yet the reality is my fridge ends up having lots of rotten ones instead!
I used a 6-inch cake tin as my mould for this and the pie was literally perfect for one or two if you aren’t as greedy as me.
The best part about this is it literally took me less than 30 minutes. I probably could have done it quicker if I was using pre-bought pastry.
I used a blender, to basically puree the mushrooms. However, if you don’t have one you’ll need to add more coconut milk to the recipe and boil it for slightly longer than I do just to be able to breakdown the mushrooms. But I guess that isn’t so bad as you’ll have more texture!
Ingredients:
250g of your favourite mushrooms (GO Wild!)
150g Feta Cheese
20 Cherry Tomatoes
2 Eggs
Salt (roughly 1 TSP)
1 TBSP Ground Cumin
Handful of Fresh Spinach (roughly chopped)
250ml Tinned Coconut Milk
200g Short Crust Pastry
Method:
Heat your oven to 180c.
Roll your cold pastry in to your 6-inch tart in and prick with a fork. Place a baking paper on top and fill with baking beans and then blind bake for 15 minutes.
After 15 minutes remove the baking paper and beans and bake for a further 5 minutes till the base of the pastry is browned and beginning to harden.
Combine the mushrooms, 10 tomatoes, eggs, salt, cumin & coconut milk in a blender and blitz till the mixture is fairly smooth. It’s okay if you have a few lumps from the mushrooms.
Mix in the spinach and half of your feta then pour into your pastry base.
Arrange the rest of the tomatoes on top of the mix and load it up with the rest of the feta cheese.
Place in the oven for about 20 minutes at 160c. The mixture should know longer be wobbly.
Either enjoy the hot or leave it to cool down. Both ways taste fabulous!