Crispy Potato Crust Mushroom and Spinach Tart
A crispy potato crust mushroom and spinach tart is a naturally gluten-free, savory Mediterranean dish featuring a golden, shredded potato base filled with sautéed mushrooms, tender spinach, melted cheese, and a creamy egg custard.
Servings: 6
Ingredients
For the Crust:
- 3 medium potatoes shredded, and squeezed completely dry
- 1 Tbsp, plus extra for greasing/frying olive oil
- salt & pepper
- garlic powder.
For the Filling:
- 1 cup sliced mushrooms
- 2 cups fresh spinach or kale
- 1 cup shredded Mozzarella, Fontina, or Feta cheese
- 2 eggs beaten
- ½ cup heavy cream or milk seasoned to taste
Instructions
Prepare and Bake the Crust:
- Preheat oven to 400°F (200°C).
- Squeeze shredded potatoes completely dry with a towel for crispiness, then press into a greased tart pan, and bake for 20–25 minutes until golden. Remove crust from oven to cool a bit.
Prepare Filling and Bake:
- Sauté mushrooms and spinach in olive oil until tender and moisture evaporates. Whisk eggs and cream. Assemble vegetables and half the cheese in the crust, pour the egg mixture over, and top with remaining cheese.
- Bake for another 20 minutes until set and golden, remove from oven, and let rest 10 minutes before slicing and serving.
