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Ingredients
- For the tart shell:
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 6 T. cold unsalted butter,
- cut into bits
- 2 T. cold vegetable shortening
- 3-4 T. ice water
- For the filling:
- 3 T. unsalted butter
- 1/3 C. minced shallot
- 1 C. finely diced shiitake or white mushrooms
- One 1O-oz. package frozen leaf spinach,cooked according to package directions, drained, patted dry and chopped
- 2 tsp. minced garlic
- Salt and freshly ground pepper to taste
- 3 large eggs
- 1 C. half-and-half
- 1 1/2 C. grated Italian Fontina
- 1/4 C. freshly grated Parmesan
- Freshly grated nutmeg to taste
- 3 T. fresh bread crumbs
Details
Servings 8
Preparation
Step 1
MAKE THE TART SHELL:
Into a bowl sift the flour and salt. Add the butter and vegetable shortening and blend the mixture until it resembles coarse crumbs. Add enough of the ice water to gather the mixture together in a ball. Knead lightly to combine dough and chill, wrapped
in plastic, for 30 minutes.
Preheat the oven to 400°F.
On a lightly floured surface roll out dough 1/8-inch thick and fit it into a 10-inch tart pan. Prick the bottom of the shell, line it with waxed paper or foil, and weight the paper with dried beans or rice. Bake the shell for 10 minutes. Remove the paper and weights and bake for 10 minutes more. Cool in the pan on a rack Reduce the oven temperature to 375°F.
TO MAKE THE FILLING: In a skillet set over moderate heat, melt 2 T. of butter. Add the shallot and cook, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and cook stirring occasionally, for 4 minutes, or until mushrooms are firm. Add the spinach, garlic and salt and pepper to taste and cook the mixture, stirring, for 2 minutes more. Transfer mixture to a bowl and let cool.
In another bowl, whisk together the eggs and half-and-half. Stir in the Fontina, nutmeg and 2 T. of Parmesan into the spinach mixture. Pour the mixture into the shell. Sprinkle the bread crumbs and remaining Parmesan over the top and dot with the remaining T. of butter.
Bake the tart on a baking sheet for 25 to 30 minutes, or until set. Let cool to room temperature and carefully cut into thin wedges and serve.
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