Mushrooms & spinach tart

Extra quick and easy to make shortcrust dough for savory tarts.


Group Weight / Volume Product
Kourou Lux 1.000 g
Margarine Princess 400 g
Water 225 g
Casa Cream UHT κρέμα γάλακτος 250 g filling ingredients
Eggs 125 g filling ingredients
Chopped spinach 100 g filling ingredients
Sautéed mushrooms 50 g filling ingredients
Grated mizithra cheese 50 g filling ingredients
Sautéed fresh onion 50 g filling ingredients
Dill 2 g filling ingredients
Salt at your taste filling ingredients



    Mix all the base ingredients at low speed for 4 minutes or use a pastry blender and mix with the use of the flat beater for 2-3 minutes at low speed.


    Use a pastry blender  to mix the fresh cream with the eggs at low speed with the wire whisk for 1 minute. The mixture should have a porridge like structure.

    Mix the rest of the filling ingredients into a bowl.

    Place the dough into a 22 cm tart pan. The dough roll out width should be 2-3 mm.

    Fill the tart with 180 g of the filling ingredients (not the fresh cream and eggs mixture).

    Pour on top 230 g of the fresh cream and eggs mixture.

    Bake at 200°C for 40-45 minutes.

Mushrooms & spinach tart