A savoury tart is always perfect for parties, enjoyed with friends for dinner, to take at picnics, to enjoy with a glass of wine or drinking a cup of coffee.
The secret of making a good tart shell is the quality of the butter used and following some basic techniques. Up to now I have been using only regular butter, which although it makes a tasty crust but not very flaky.
The buffalo milk butter 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.
Spinach and Mushroom Tart with Buffalo Butter and Cheese
Preparation time: 1 hour
Baking time: 50 minutes
Ingredients for a 28 cm (11 inch)Tart shell :
- 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
- 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
Prepare the tart shell:
- Put the flour, salt and butter in a big bowl. Rub it with your fingers until the flour absorbs the butter and resembles like crumbs. Add the cold water and gently mix until the crumbs hold together.
- Grease a 28 cm (11 inch) tart pan (preferably with a removable bottom) and sprinkle some flour on it. Discard excess flour.
- Transfer the dough on a piece of parchment paper and form it into a ball, without kneading it.
- Flatten the dough into a disc and cover it with cling film. Roll out the dough, making it at least one inch bigger than your tart pan.
- Invert it in your tart pan. Remove the parchment paper. Using the cling film, cover it and shape it with your hands to fit into your pan. Cover it with the cling film and refrigerate until the filling is ready.
Prepare the filling:
- Put the spinach in a colander and sprinkle some salt. After ten minutes squeeze the spinach to remove as much water as possible.
- 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.
- 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.
- Preheat oven (fan forced) to 170o C.
- Remove the cling film from the tart shell and pour the mixture inside. Spread the mixture evenly and add the mushrooms on top.
- Sprinkle the reserved graviera and chives on top.
- Bake for about 50 minutes or until golden on top.
- Serve warm or cold.
For all Greeks of Diaspora or friends of Greece, reading my blog, this recipe as well as 99 other selected Greek recipes are included in a Greek Cookbook called “Mageirevontas gia ton Allo Anthropo” (cooking for the other person). Many of my readers do not know Greek but surely some of you have some Greek friends. You can send them this cookbook as a gift. By buying it you are donating $10 to the people who are cooking in the streets of Athens, feeding those who are in need.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,