Spinach-mushroom tart and a creamy potato soup

October 10, 2014
IMG_1749

So, here we go!Now that the autumn has arrived, I felt like writing again about food, about what’s on my table right now.It’s close to what I discovered about food some years ago.So I’m trying to keep on the healthy side and be creative in the same time.Sometimes it gets to be really easy, sometimes it’s just a roller coaster with a kid on board.My kid is the reason now for trying to take the best decisions when coming up with ideas for supper, dinner or breakfast.It’s not always fun, I have to admit, but surely challenging.The keyword for recipes here is probably abundance of healthy stuff.In other words, I’m trying to match some ingredients to put something nice, tasty and healthy on our plate.

Let me tell you what captures my attention when reading about new recipes or trying to get some inspiration before making dinner.Some common ingredients/veggies “wrapped” in with some carbs and some tasty spices, maybe a lit bit of sauce or something runny:) That’s why I am so in love with tarts.Here goes a savory one.

Ingredients:
For the crust (25cm tart tin):
150 g whole wheat flour
20 g dry wheat bran and germs
40 g ground sunflower seeds, pumpkin seeds, flaxseed
40 g ground quinoa
2-3 tbsp extra virgin olive oil
about 50-70 ml cold water
salt

For the filling:
600-700 g mushrooms
600-700 g spinach (just leaves,washed)
3-4 garlic cloves
thyme
salt,pepper
2 organic eggs
100-150 g goat cheese
2 tbsp sun dried tomatoes

For the soup:
1 generous onion
2 carrots
1 medium parsley root
1/2 parsnip
1/4 celery root
3-4 medium potatoes
2-3 leeks
parsley stems
1 tsp thyme
salt,pepper

Start by mixing all the flours above for the crust tart.You can use a food processor or just a bowl and a spatula.Add the salt.Make a hole in the middle and pour in the oil.Mix again until you see some crumbles.Slowly add water and knead with your hands (if using the bowl).If using the processor, just add water until the dough comes together.You want to have a nice shaped ball.Wrap it in plastic foil and let it rest in the fridge until you put your ingredients for the soup to boil.

For the soup, you will just have to slightly bring to boil about 500-700 ml water in a pot.Just peel your vegetables and put them in the pot.You will have to start with the roots, onion and leeks.Leave them to boil for 10 min then add the potatoes and the parsley stems and 1 tsp of thyme.I’m not using oil during soup boiling.After 15 min the vegetables should me tender, but not mushy.Take out the parsley stems and blend the soup.If necessary add some more water and bring to a boil for a minute or so.Season with salt and pepper and before serving add some fresh parsley leaves and some extra virgin oil.

Preheat oven to 180 degrees.Take the dough out of the fridge and let it stand for a couple of minutes just to reach a warmer temperature.It should be quite light and soft so you can easily fit in with your hands in a 25 cm tart tin (loose-bottomed).Prick the base with a fork.I skipped the part with lining a parchment paper filled with beans/rice/coins because I was in a hurry, but you can do that and bake for 15 min.Then remove the paper and the heavy stuff and bake for another 10-15 min.You will want to have a nice golden crust.If the edges start to brown faster, rotate the tin and let some parchment paper on top of them.Even if I didn’t put weight on the base at the beginning, after removing it from the oven, it just deflated after a while.

For the filling, it’s just so much easier if you have the spinach already washed (maybe ask your husband to do that:).It’s also great to combine different types of wild and champignon mushrooms.I only used champignons.Trim them in quarters and put them in a pan with a splash of water.Add the sliced garlic and thyme, salt and pepper.You don’t want so much salt because you will have it from the goat cheese, but you can be generous with the pepper.Let them cook until the liquid almost evaporates.Add the spinach, cut chiffonade style and let it simmer 2-3 min.Slice the sun dried tomatoes and put them over the spinach-mushroom filling after cooling a bit.
Beat the eggs,grate the cheese and mix them well. Incorporate it in the filling above.Evenly cover the crust base and bake for about 20 min just until the filling is set.Before cutting the tart you should let it rest a bit and serve it with some rucola salad.
This kind of meal is also great for kids.My kid loved the tart and she’s not much of a eater:) But she loves carbs.I cut it for her in little bites so they can look like little soldiers.
I really hope you will try it and tell me about it!:)

No Comments

Leave a Reply