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Tomato Mushroom Egg Whites and Spinach Tart

xxoliviarussellxx
Feb 10, 2015
3 min read

Today is supposed to be hash browns and crustless quiche day on my detox but I didn’t have the energy to make either of them so I made a tart instead. The original recipe was too plain for me so I added mushrooms, spinach and egg whites to make it more filling. I must admit we’re on day 8 (almost there) and my face has actually cleared up and smoothed out a lot. I realise that I should’ve taken a before shot to show the after but since I didn’t do that, you’re just gonna have to take my word for it!

I must have been feeling summer because a teacher said I look very summer-ish and that summer looks good on me. That was an awesome start to my day and so coincidental with the summer flavours of this tart! My taste buds are ready for summer with this new recipe! Yours can tingle too if you try it!

Tomato Mushroom Egg Whites and Spinach Tart

Tomato Mushroom Egg & Spinach Breakfast Tart.jpg

Serves 4

Ingredients:

1 cup cherry tomatoes or regular sliced 1 cup ricotta or cream cheese few fresh thyme sprigs small handful of oregano, roughly chopped 1 tablespoon olive oil

½ cup spinach

1/3 cup mushrooms

For the pastry: 1 cup plain flour ¾ very cold, butter, cut into small cubes 1 teaspoon sea salt 1 egg 1 tablespoon balsamic vinegar 2 tablespoon ice cold water sea salt and freshly ground black pepper

To make the pastry:

Place the flour and butter in a bowl and using a butter knife, cut the butter into the flour until you have a rough pebble mixture (I struggled a little with this part because the butter was so cold, it didn’t blend very well with the mixture and came out kind of lumpy, with small chunks of butter).

Whisk together the egg with the balsamic vinegar and sea salt. Add this to the butter and flour and using two forks gently toss through until the dough begins to come together. Add a little cold water to bring the dough to a rough ball.

Turn the pastry out on to parchment paper or cling film, parcel up and place in the fridge to rest for 30 minutes. (Let me just add that my pastry never turned into a ball because of the lumpiness, so I simply spread it out on the parchment paper and shaped it on a round flat baking pan.

While the pastry is resting, preheat the oven the 375˚ F. Slice the tomatoes in half and place in a bowl. Toss with a little olive oil, thyme, oregano and season with sea salt and ground black pepper. Set aside at room temperature to allow the flavours to develop. When the pastry has rested, if you didn’t spread it out the way I did, cut the pastry into quarters and roll each piece out on a clean well floured work surface using a rolling pin, until you have a round which will fit a 10cm tartlet tin with a removable base and is about 5mm in thickness. Transfer the pastry to the tartlet tin and cut off any loose edges. Repeat until you have 4 pastry lined tartlet tins in total. Prick the pastry bases with a fork and then spread or cover with ricotta cheese.

Place the tomatoes on top and bake in the oven for about 30-45 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry cases have turned a nutty brown. Leave to cool in the tins for 5 minutes, then carefully remove the tomato tartlets. Arrange on plates and serve with orange juice or coffee for breakfast.