Mushroom and spinach tart with cracker crust –If you’re looking for a delicious and gluten-free option to impress your guests or enjoy for yourself, this spinach and mushroom tart is just the ticket! It’s hearty, flavorful, and incredibly satisfying. Plus, it’s easy to whip up, making it perfect for any occasion from brunch to dinner. Let’s dive into how you can make this delightful dish!
Gluten-Free Spinach and Mushroom Tart
Check out this mouthwatering photo of the tart that awaits you:
Ingredients
- 1 gluten-free pie crust
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are softened and golden brown, about 5-7 minutes.
- Add the chopped spinach to the skillet and cook until wilted, which should take about 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg.
- In a mixing bowl, whisk together the eggs, ricotta cheese, heavy cream, and a bit more salt and pepper until smooth.
- Spread the cooked spinach and mushroom mixture evenly over the gluten-free pie crust. Pour the egg mixture on top, combining everything gently.
- Sprinkle the shredded mozzarella cheese over the top of the tart.
- Bake in the preheated oven for about 30-35 minutes, or until the tart is set and the top is golden brown.
- Once baked, remove from the oven and let it cool for a few minutes before slicing. Serve warm and watch your friends and family rave about this tasty dish!
This gluten-free spinach and mushroom tart is perfect for any meal. Its creamy filling paired with the crust creates a wonderful texture contrast that will leave everyone wanting more. Enjoy the fresh flavors and the satisfaction of making a dish that caters to gluten sensitivities while still being absolutely scrumptious!