Lena Staal, Gitte Jakobsen

Mini tartlets with chanterelles and spinach

Name: Mini tartlets with chanterelles and spinach
Ingredients: 125 g Butter, cold; 180 g Flour, smooth; 1 Prise Salt; 2-3 EL Water, ice cold; 300 g Spinach, fresh, washed; 30 g Butter; 300 g Chanterelles, cleaned and sliced; 2 Garlic cloves, finely chopped; 4 Eggs; 200 ml Whipped cream; 80 ml Milk; 125 g Mountain cheese, grated; Salt; Pepper; Nutmeg

Rezept

Tart

Spinat

This is how summer works: chanterelles fresh from the forest in a tart, served with a crisp salad, thank you!

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For 4 small moulds, each approx. 10 to 12 centimetres in diameter

For the shortcrust pastry

Ingredients
125	g	Butter, cold
180	g	Flour, smooth
1	pinch	Salt
2-3	tablespoon(s)	Water, ice cold

For the filling

Ingredients
300	g	Spinach, fresh, washed
30	g	Butter
300	g	Chanterelles, cleaned and sliced
2		Garlic cloves, finely chopped
4		Eggs
200	ml	Whipped cream
80	ml	Milk
125	g	Mountain cheese, grated
		Salt
		Pepper
		Nutmeg

To make the dough, rub the butter with the flour and salt, add the cold water and knead quickly to form a smooth dough. Wrap in cling film and chill for 30 minutes.
Blanch the spinach (30 seconds in boiling salted water), rinse in ice cold water and squeeze well. Roughly chop and set aside.
For the chanterelles, heat the butter in a pan and fry the mushrooms well. Add the garlic and fry briefly. Remove from the heat and mix in the spinach. Season to taste with salt, pepper and nutmeg. Allow to cool slightly.
Whisk the eggs with the cream and milk, season. Stir in two thirds of the cheese.
Preheat the oven to 190 °C (top/bottom heat).
Roll out the pastry, line the tins with it and prick the base with a fork.
Cover with baking paper and pulses, blind bake for 10 minutes, then remove the paper and weights and bake for a further 5 minutes until light brown.
Mix the chanterelle and spinach mixture with the egg mixture, pour onto the tart bases and sprinkle with the remaining cheese.
Bake in the oven for approx. 20 to 25 minutes until golden brown. Leave to rest for 5 to 10 minutes before serving. Serve with fresh watercress or a crisp salad.

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