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Thyme Buttered Mushroom & Baby Spinach Tart

by Jac's Veghead (follow)
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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.

Preparation Time: 30 minutes
Cooking Time: 40-60 minutes
Makes: 4 servings

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
4 eggs
100ml milk
200ml double cream
200g cheddar
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.

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