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Spinach and Mushroom Tart with Buffalo Butter and Cheese

Spinach and Mushroom Tart with Buffalo Butter and Cheese

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A very flaky and delicious spinach and mushroom tart (or quiche) made with buffalo milk butter and buffalo feta-style cheese.

About the Tart Shell

The secret of making a good  tart shell is the quality of the butter used and following some basic techniques.  

Tart shell image

Up to now I have been using only regular butter, which although it makes a tasty crust but not very flaky.

collage spinach and mushroom tart image

A savoury tart is always perfect for brunch, parties, enjoyed with friends for dinner, to take at picnics, to enjoy with a glass of a cup of coffee or tea.

I’ve been using this basic recipe for tart shells for years, and it’s even a component of many sweet and savoury recipes you’ll find on this website. 

This time I made the crust with buffalo milk butter.

buffalo milk butter mage

It is sold in 125 grams packs.  

That amount would have made a smaller tart shell so in order to fit my tart pan I had to add some cow’s milk butter as well.  

The result was amazing.   It came out flaky, tender, and flavourful.

One of the cheeses I used is a feta-style white cheese made with buffalo milk as well. It is similar to feta but creamier and richer in taste!

White cheese buffalo feta image

Note: In Greece, only cheeses made of ewe’s and goat milk are allowed to be called feta. This feta-style cheese is very creamy and delicious but it has to be called “white cheese”.

Tarts are fun to make, mainly because they’re so versatile.  Check out some of the recipes on my blog.

Other Tarts you may like:

Some more Sweet and Savoury Tarts

Spinach and mushroom tart before baking image
Spinach and mushroom Tart after baking Picture

Mushroom and Spinach Tart

Yield: 8
Prep Time: 1 hour
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 2 hours 20 minutes

A very flaky and delicious spinach and mushroom tart or quiche made with buffalo milk butter and buffalo feta-style cheese.

Ingredients

  • 300 grams flour (2 and 1/3 cups)
  • 200 grams butter (150 buffalo and 50 grams cows butter) at room temperature
  • 1 tsp salt
  • 2 tbsp cold water

Filling:

  • ¼ cup olive oil
  • 400 grams spinach
  • ½ tsp salt
  • 4 spring onions, finely chopped
  • 1 clove roasted garlic
  • 1/3 cup chives, finely chopped
  • 4 eggs
  • ½ cup milk
  • 1 tbsp all purpose flour
  • 1 tbsp olive oil
  • Salt and Pepper
  • 90 grams graviera, grated
  • 150 grams buffalo feta
  • 1/3 cup chives, finely chopped
  • ½ cup dill finely chopped
  • 130 grams (about 10 small) button mushrooms

Instructions

Prepare the tart shell. 

  1. See instructions here.

Prepare the filling:

  1. Put the spinach in a colander and sprinkle some salt.   After ten minutes squeeze the spinach to remove as much water as possible.
  2. Heat the olive oil and sauté the spring onions, until translucent.  Add the mashed garlic and spinach and cook for about five minutes until all the juices have evaporated.  Chop all the amount of the chives.  Add half of it and mix.  Remove from the heat and set aside to cool.
  3. Put the eggs, milk, flour, olive oil, salt and pepper in a bowl and whisk to combine.  Add the grated graviera, reserving 3 tablespoons, the crumbled buffalo cheese, the dill and the chives (reserving a tablespoon), the cooked spinach and mix.
  4. Preheat the oven to 170o C (convection oven) .
  5. Remove the cling film from the tart shell and pour the mixture inside.  Spread the mixture evenly and add the mushrooms on top.
  6. Sprinkle the reserved graviera and chives on top.
  7. Bake for about 50 minutes or until golden on top.
  8. Serve warm or cold.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 383Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 113mgSodium 605mgCarbohydrates 44gFiber 7gSugar 5gProtein 19g

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Anna

Wednesday 22nd of October 2014

This looks absolutely beautiful! I LOVE Spinach & Mushrooms together - and your presentation is so pretty! : )

Rosa

Tuesday 21st of October 2014

A beautiful and scrumptious tart!

Cheers,

Rosa

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