Cheats Tart With A Sweet Salad
Goats Cheese, Crispy Oyster Mushrooms and Spinach Cheats Tart with Pomegranate, Orange & Gem Salad-
Tart Ingredients-
Pastry leaves or 7 to 10 layers if filo pastry
1 x Bag of spinach 250g
1 x Pack of goats cheese
1/4 Tub of cream cheese
4 x Medium eggs
2 x Big handfuls of fresh oyster mushrooms
1/4 x Freshly grated nutmeg
1/2 Lemon zest
Salt & pepper
Parsley-finely chopped
2 x Garlic clove - crushed & finely chopped
Butter
Tart Instructions-
Preheat your oven to 180 degrees
Cover the base of your dish with butter to prevent the pastry from sticking and add the layers of pastry leaves, making sure they overlap and using the butter to stick them together. If using filo pastry melt the butter first as the sheets are much more delicate, use between 7 to 10 sheets adding a bit of butter between each.
Cook the pastry for 6-10mins- keeping an eye out to not burn the edges..like I did!!
Tip- Cover the edges with foil if they start to overcook and this will prevent them from browning any further and allow the pastry base to cook through.
In a separate pan, cook the spinach in a nob of butter until it wilts.Season with salt & pepper before adding the nutmeg and lemon zest to the cooked pastry case.
Cook on 180 for 12/15 minutes until the tart loses it's wobble.
In the meantime heat a frying pan over the gas for a minute or so then add a nob of butter and a small dash of olive oil to stop the butter from burning. Add in the oyster mushrooms, season and let them cook on a high heat until browned all round. A minute or so before taking them off the heat, add in your garlic and finely chopped parsley.
Once cooked add the mushrooms, garlic and parsley to the top of the tart and you're done.
Pomegranate, Orange & Gem Salad-
Ingredients
2 x Gem Lettuce- washed and leaves left whole
1 x Orange-sliced into segments
1 x Bunch of radishes - finely sliced
1 x Courgette - peeled into ribbons
1 x Handful of basil
1 x Avocado
1 x Handful of basil
1 x Avocado
1 x Pomegranate
3 x Big glugs of extra virgin olive oil
2 x Big glugs red wine vinegar
2x tsp of dijon mustard
1/2 Lemon - freshly squeezed
2 x tsp of sugar
Rock salt & black pepper plus a dash of white pepper.
Instructions-
Prepare all ingredients as suggested above - thoroughly washing all veg
Combine all ingredients listed for the dressing, thoroughly stirring in the sugar.
Tip - Cut the pomegranate in half and use the back of a spoon to bash out the seeds, give each half a bit of a squeeze making sure you get as many of the seeds and juice out as possible.
Tip - Always add the dressing just before serving so the salad stays as crispy as possible.
Pomegranate, Orange & Gem Salad-
Ingredients
2 x Gem Lettuce- washed and leaves left whole
1 x Orange-sliced into segments
1 x Bunch of Radishes- Finely Sliced
1 x Courgette- Peeled into ribbons
1 x Handful of basil
1 x Avocado
For the Dressing
1 x Pomegranate
3 x Big Glugs Extra Virgin Olive Oil
2 x Big Glugs Red Wine Vinegar
2x tsp of dijon mustard
1/2 Lemon freshly squeezed
2 x tsp of sugar
Rock salt & black pepper plus a dash of white pepper.
Instructions-
Prepare all ingredients as suggested above- thoroughly washing all veg
Combine all ingredients listed for the dressing, thoroughly stirring in the sugar.
Tip- Cut the pomegranate in half and use the back of a spoon to bash out the seeds, give each half a bit of a squeeze and make sure you get as many of the seeds and juice out as possible.
Always add the dressing just before serving so the salad stays as crispy as possible.
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