Thyme, butter and mushrooms are a match made in heaven. Pair these flavours with healthy spinach, flaky pastry and salty cheese and you have yourself the perfect lunch. Enjoy this tart with a simple salad and a glass of something white or fizzy.
Ingredients Pastry 60 grams butter - cold
3 tbsp water
1/2 teaspoon good salt
1 cup of plain flour plus extra for dusting
For the filling 1 tbsp butter
175g button mushrooms
140g baby spinach leaves, roughly chopped
200ml double cream
2 thyme sprigs
Seasoning to taste
Heat the oven 170C. Make your pastry according to these directions. Roll out the pastry on a lightly floured surface and either cut and line small tins or use it to line a deep 22cm quiche dish.
Line the pastry with baking parchment and fill it with baking beans. Place on a baking tray, then bake them for 15-20 mins or until they are slightly golden. Remove from the oven (keep the oven on) and set aside.
Heat the butter in a frying pan, then saute the mushrooms with the stripped thyme leaves for 1 min. Add the chopped spinach, then cook for 3 mins more or until wilted down. Remove from the heat.
In a large bowl whisk the eggs with the milk and cream and season well - add the mushrooms and spinach and stir.
Pour the mushroom and egg mix into the tart cases or case and scatter with grated cheddar. Sprinkle with a few more thyme leaves and return to the oven.
If using individual cases bake for 20 minutes. If using a large dish bake for about 40 minutes or until set.
Remove from the oven and allow to cool slightlly before serving. Serve with a simple salad and enjoy.