Nut-mushroom tart

Name: Nut-mushroom tart
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 250 g Flour; 125 g cold butter; 7-10 Tbsp Salt; 2 Avocados; 7-10 Tbsp Juice of 1 lemon; 100 g young leaf spinach; 100 g Parmesan in one piece; 7-10 Tbsp Cayenne pepper; 15 g Pine nuts; 300 g Mushrooms; 2 small sweet potatoes (about 200 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

250 g Flour
125 g cold butter
7-10 Tbsp Salt
2 Avocados
7-10 Tbsp Juice of 1 lemon
100 g young leaf spinach
100 g Parmesan in one piece
7-10 Tbsp Cayenne pepper
15 g Pine nuts
300 g Mushrooms
2 small sweet potatoes (about 200 g each)
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Put flour, butter in flakes, 1 pinch of salt and 4 tablespoons of water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
Halve the avocados, remove the seeds, peel the flesh and cut the avocado into thin pieces. Sprinkle with lemon juice. Wash spinach, clean if necessary. Put avocado and spinach in a bowl and puree.
3
Grate the Parmesan finely and mix in loosely. Season to taste with salt and cayenne pepper. Chill the avocado mixture until used. Roast the pine nuts in a small pan without fat until golden brown, take them out and let them cool down.
4
Place the dough between two layers of foil and roll out rectangularly (approx. 22 x 30 cm). Place the dough in a rectangular tart tin (20 x 28 cm) with lift-off base, raising the edges. Line dough with baking paper, place dried peas on top.
5
Bake blind in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Remove baking paper and dry peas and bake for another 8 minutes at the same temperature.
6
In the meantime clean the mushrooms and cut them into slices. Peel and quarter sweet potatoes and cut into thin slices. Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms for 4-5 minutes, season with salt and pepper and remove from the pan.
7
Add 1 tablespoon of oil to the pan and fry the sweet potato slices for 1-2 minutes over a high heat while turning. Season with salt.
8
Remove the tart from the oven, carefully lift it out of the mould and place it on the sideboard. Spread the avocado cream loosely with a spoon on the tart base. Add mushrooms and sweet potato slices.
9
Sprinkle with pine nuts.