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Ingredients
Mushroom Spinach Tart
- For the dough
- ¼ cube Yeast (10 grams)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the filling
- 200 grams button Mushroom
- 2 handfuls Spinach
- 2 Red onions
- 1 garlic clove
- 1 Tbsp thyme (chopped)
- 100 grams grated Cheese
- salt
- freshly ground pepper
For the dough, crumble yeast into a bowl and mix with about 100 ml (approximately 3 1/2 ounces) of lukewarm water and sugar until smooth. Then add flour, olive oil and salt and knead into a smooth dough. Cover and let rest in a warm place for about 1 hour.
Divide dough into 2 balls shapes, roll out each ball on a floured work surface into round cakes about 22 -26 cm (approximately 9-10 inches), press dough with fingers to create a slightly thicker edge. Place each circle on a greased baking sheet.
Top with the filling (directions below).
Preheat the oven to 220°C (approximately 425°F).
Trim mushrooms and slice.
Rinse spinach, trim and blanch in a pot of boiling salted water briefly. Drain, rinse with cold water and drain again. Then squeeze liquid from spinach and chop coarsely. Mix spinach in a bowl with crushed garlic.
Peel onions, cut in half and cut into strips.
Arrange mushrooms, spinach and onion on the dough. Sprinkle with thyme and cheese and season with salt and pepper. Bake in the preheated oven for approximately 12 minutes until golden brown. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |