Saint-Marcellin cheese tart with spinach and mushroom
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Saint-Marcellin cheese tart with spinach and mushroom
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INGREDIENTS
1 whole Puff pastry sheet(s)
600 g Baby spinach leave(s)
3 whole saint-marcellin
40 g Thick crème fraiche
30 g Unsalted butter
1 whole Garlic clove(s)
4 pinch(es) Fine salt
4 pinch(es) black peppercorns
100 g Frozen morel(s)
 

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DIRECTIONS
01
For the pastry base : Preheat the oven to 200'C

02
Roll the pastry out on to a lined baking sheet and prick with a fork

03
Cover with a second sheet of baking parchment and a second baking sheet (this will keep the pastry flat as it cooks), transfer to the oven and bake for 20 minutes

04
Once the pastry is cooked, remove from the oven and cut into 6 discs whilst still warm

05
Place on a wire rack and allow to cool

06
For the rest of the recipe : Wash the spinach and pat dry

07
Clean and slice the mushrooms

08
Peel and finely dice the garlic

09
Melt the butter in saucepan and allow to foam

10
Add the garlic and cook for a minute or so before adding the spinach leaves

11
Cook for a minute and then season with salt and pepper

12
Place in a colander to allow the liquid to drain

13
Add a little more butter to the same pan and then cook the mushrooms over a low heat for 2 minutes

14
Season with salt and pepper

15
Cut each Saint-Marcellin cheese half to give two rounds

16
Place a tablespoon of creme fraiche on top of each puff pastry disc and top with spinach and mushrooms

17
Place a round of cheese on top and then place in the oven to melt a little

18
Serve immediately.

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