Recipe: mushroom (or anything) tart

Posted by Paola

This recipe is adapted from Delia Smith’s tomato tart recipe which uses goats cheese in her vegetarian cookbook. I have used this basic approach to make apple tart.

Makes 12 portions.

Each portion of mushroom tart contains contains:

  • 173 calories
  • 5g protein
  • 13g carbohydrates
  • 10g fat
  • 1g fibre
Each portion of tomato tart contains contains:

  • 165 calories
  • 4g protein
  • 12g carbohydrates
  • 10g fat
  • 1g fibre
Each portion of apple tart contains contains:

  • 195 calories
  • 4g protein
  • 22g carbohydrates
  • 9g fat
  • 3g fibre

Ingredients
600g mushrooms (chestnut, flat, shiitake or a mixture) (about 4 punnets)
375g puff pastry, ready-rolled
205g Quark low-fat soft cheese
1-4 cloves of crushed garlic, to taste
5ml rapeseed oil
10ml olive oil
fresh thyme
salt & pepper

Optional additions
Chopped chilli

(For a luxury (read: more fattening) version, use 145g of goats cheese as well as the Quark. This will add around 260 calories in total, depending on the brand. I use Charvous.)

1) Take the pastry out of the fridge at least 15 minutes beforehand.

2) Set your oven to 200 degrees Celsius.

3 Lightly grease a baking tray with rapeseed oil.

4) Cover the tray with the rolled puff pastry.

5) With a knife, score a line in the pastry one centimeter from the edge. This will rise and create a crusty frame.

6) In a bowl, mix the Quark with the crushed garlic, fresh thyme leaves and seasoning. Add chilli if using. Otherwise, if you’re making a sweet tart, add the sultanas now.

7) Spread the cheese mixture evenly over the pastry, keeping within the border.

8) Slice the vegetables or fruit that you will be using into 5mm slices.

9) Layer the veg/fruit onto the soft cheese mixture so that each slice mostly (80%) overlaps the other. There will be a lot of shrinkage during cooking.

10) For savoury tarts, drizzle with olive oil and thyme leaves. For sweet tarts, sprinkle with cinnamon.

11) Cook in the middle of the oven for up to 50 minutes. Check at 40 minutes. The pastry edge will turn golden and the vegetable or fruit will have shrunk. It’s cooked enough when the tart doesn’t look wet but the pastry isn’t burnt.

12) Leave to cool for 10 minutes before cutting – this standing time is important as the soft cheese will go from squidge to something you can slice.

To serve:
Serve with a green salad dressed in lemon juice and extra virgin olive oil.

Tomato tart

12 servings calories protein carbs fat fibre
3 cloves of garlic 5 0.2 1.0
5ml rapeseed oil 26 2.9
10ml extra virgin olive oil 82 9.1
500g tomatoes 91 4.4 19.5 1.1 6.0
250g Quark low-fat soft cheese 173 30.0 10.3 0.5
375g puff pastry 1,601 18.8 108.8 100.5 5.3
Total 1,977 53 140 114 11
12% 31% 57%

Mushroom tart

12 servings calories protein carbs fat fibre
3 cloves of garlic 5 0.2 1.0
5ml rapeseed oil 26 2.9
10ml extra virgin olive oil 82 9.1
250g Quark low-fat soft cheese 173 30.0 10.3 0.5
600g mushrooms 192 15.0 30.0 1.2 9.0
375g puff pastry 1,601 18.8 108.8 100.5 5.3
Total 2,078 64 150 114 14
14% 32% 55%

Apple tart

12 servings calories protein carbs fat fibre
5ml rapeseed oil 26 2.9
20g sultanas 58 0.5 13.9 0.1 0.4
250g Quark low-fat soft cheese 173 30.0 10.3 0.5
6 apples 480 132.0 30.0
375g puff pastry 1,601 18.8 108.8 100.5 5.3
Total 2,338 49 265 104 36
9% 48% 43%
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