This is my go-to quick comfort meal that is delicious and full of veg (so I feel healthy eating it!)
Ingredients
2 sheets frozen shortcrust pastry
1/2 teaspoon minced garlic
10 mushrooms, chopped
1 small bag of spinach
1 small sweet potato, diced
Handful of cherry tomatoes, quartered
40g goats cheese
4 eggs
1/4 cup milk
1/4 cup pouring cream
Method
Preheat your oven to 180 degrees (fan-forced).
Cut one sheet of shortcut pastry in half and fix to two sides of the other sheet of pastry to make it a big bigger. Grease your tart dish and line the pastry in the dish, pushing into the grooves around the side.
Lay some baking paper over the top of the pastry and fill with rice or dried beans to weigh it down. Blind bake the base for 10 minutes, remove the weights and baking paper and continue to blind bake for a further 5 minutes until slightly golden. Remove from heat and set aside.
Place your diced sweet potato on a roasting tray, tossed in some olive oil, salt and pepper. Place in the oven and roast for 35-40 minutes until cooked through.
Heat a couple of teaspoons of olive oil in a frypan, and add the garlic. Cook off the garlic for a minute, then add the chopped mushrooms. Cook until soft, and add the spinach. Cook until fully wilted and soft, and remove mixture from heat.
In a separate bowl, whisk together the eggs, milk and cream.
To construct the tart, spread the mushroom and spinach mixture across the base evenly.
Sprinkle the roasted sweet potato on top and then evenly spread the cherry tomato pieces across the base as well. Crumble the goats cheese on top. Finally, pour the egg mixture over the filling and give base a slight shake to make sure it fills all the cracks.
Bake for 20-25 minutes, until the tart is set. Serve immediately, or enjoy cold or warmed up at a later date.
Enjoy! x
TIP :: You can actually freeze your cooked tart as well! So whether you want to freeze it whole for an unexpected dinner guest or freeze in portions (which is what I do) to pull out for lunch or a quick dinner with some steamed veg, you always have it on hand. Yum!
