Exotic mushrooms swiss chard & thyme tart

INGREDIENTS

Crust

• ½ head cauliflower
• 4 tbsp Grana Padano, grated
• 4 tbsp Slimmer’s Choice mozzarella cheese, grated
• 1 tbsp thyme leaves
• 1 egg
• Large pinch salt
• Large pinch pepper

Filling

• 150g mixed exotic mushrooms
• ½ bunch Swiss chard
• 150g Portobellini mushrooms
• 120g leeks
• 1 tbsp olive oil
• 8 egg yolks
• 500ml low fat milk
• Large pinch salt
• Large pinch pepper

METHOD

To make the crust

Preheat the oven to 170°C.

To make the crust, finely shred the cauliflower in a food processor, then steam until soft. Set aside and allow to cool.

Stir the cheese, thyme and egg into the cauliflower mixture and press the mixture into a deep quiche tin. Wet hands are helpful when doing this.

Place the crust in the fridge to chill for 30 minutes, then place the tart tin in the oven and bake until ‘pastry case’ is set.

To make the fillimg

Slice the leeks in half lengthwise then cut into 0.5cm slices. Wash well and drain on paper towel. Sauté the leeks in the olive oil until al dente.

Slice the Portobellini and large exotic mushrooms into 1cm slices and add to the leeks. Also add the thyme. Trim and add the smaller exotic mushrooms whole. Sauté the mushrooms to golden brown and don’t steam them.

Clean and wash the Swiss chard and tear into large pieces. Add the Swiss chard to the mushrooms and sauté until just wilted.

Spread the filling evenly into the tart case.

Crack the egg yolks into a bowl, add the milk and whisk very well. Season with salt and pepper then pour over the mushroom and Swiss chard filling.

Place in the oven and check after 30 minutes to see if it is ready. If it is getting too brown, cover the tart with foil and bake until the custard is set.

Serves: 12, Preparation time: 35min, Cooking time: 30min

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