Savory tart, mushroom and spinach tart

Mushroom and spinach tart with a nutritious base

Great twist to the classic savory tart. The base of this one is full of goodness.

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 14cm spring form tins or one 18cm



  • 65 grams oat flour or oat flakes grounded in a coffee grinder
  • 45 grams ground almonds
  • 2 tablespoons corn starch
  • 1/2 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons cold water


  • 3 eggs free range
  • 1 tablespoon dried oregan
  • 1/2 teaspoon nutmeg
  • 2 tablespoons extra virgin olive oil
  • 1 chalotte
  • 1 garlic clove
  • 100 grams fresh spinach
  • 100 grams mushrooms sliced
  • 100 grams feta cheese optional


  1. For the crust, combine oat flour, ground almonds, corn starch and salt. Add olive oil and cold water and mix with your hands until dough forms. Wrap in plastic film and chill for 30 minutes.
  2. Preheat the oven to 180ºC (370ªF)
  3. If you choose to make two individual tarts, divide the dough into two balls. Press the dough evenly onto the bottom tin or over a floured surface, roll it with a rolling pin and cover the base of the tin.
  4. Trim the extra dough, prick with a fork to prevent rising and bake it 10 minutes. Remove from the oven and set aside.
  5. To make the filling, beat eggs, oregano, nutmeg, salt and pepper and if using feta cheese, crumble it and mix all together. Heat olive oil in a pan and sautee mushrooms until golden. Add spinach and leave it wilt for a couple of minutes. Pour over the egg mixture and then over the prebaked base. Put into the oven and bake for 30 minutes until the filling is set and golden.
  6. Leave it cool before serving. Serve it with a tomato or avocado salad