Mushroom Tart With Spinach And Gruyere

• 3/4 cup plain flour
• 1/4 cup cold unsalted butter, diced
• 1 pinch salt
• 3 tablespoons of ice cold water
• 1 shallot, roughly diced
• 1 cup assorted wild mushroom, trimmed and cut into bite size pieces
• 2 cups tightly packed Baby Spinach
• 2 large eggs
• 1/2 cup cream
• 50 g gruyere cheese, grated

1. Preheat oven to 100u0b0C.
2. In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
3. Add water and continue to process until dough forms a ball.
4. Turn off processor and remove dough.
5. Cut dough into 4 pieces, cling wrap and refrigerate for 1/2 an hour - 1 hour.
6. Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
7. Grease individual tart tins with a little butter and line tins with pastry.
8. Place grease proof paper over pastry and weigh the paper down with beans or rice.
9. Place tart tins on a sheet tray and bake in the oven for 15 minutes.
10. Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
11. Place a medium sized saute pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and saute for 1-2 minutes.
12. Add spinach and continue to saute for further 1-2 minutes.
13. Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
14. Divide spinach, mushrooms, and cheese between the tarts.
15. In a separate bowl combine eggs and cream and whisk gently with a fork.
16. Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
17. Bake for 15-20 minutes or until just set.
18. When removing tarts from oven allow to cool for 5 minutes before unmolding.
19. Cut into quarters and arrange on a serving dish.

flour, cold unsalted butter, salt, of ice cold water, shallot, wild mushroom, tightly packed, eggs, cream, gruyere cheese

Taken from www.food.com/recipe/mushroom-tart-with-spinach-and-gruyere-419150 (may not work)