Savory Greens & Mushroom Tart

I have been thinking a lot lately about my culinary influences. I love learning from cooks an food traditions from around the world, and it has made my life richer and delicious. I am fascinated by different ingredients or different preparations of ingredients I know well, and I love to try new cuisines in an attempt to appreciate foods and the people that made them.

To make this tart, I was inspired by a Vietnamese omelette recipe in Andrea Nguyen‘s book Into the Vietnamese Kitchenan excellent book with information on American favorites like Pho and Bahn Mi but also a host of delicious Vietnamese heirloom recipes. After cooking from this book, my mind was opened up to a whole new world of cooking with eggs to include recipes spiked with fish sauce and flavored with shallots. This tart is simple and a tasty way to mix up breakfast or brunch.

You’ll need a tart pan or shallow pie pan. Makes 3-4 servings.

Ingredients

  • 1 pound frozen or blanched and drained dark leafy greens such as spinach, kale, or collards
  • 6 shiitake mushrooms
  • 2-3 shallots
  • 5 cloves garlic
  • 2″ knob ginger
  • 3-5 serrano chiles
  • 3 eggs
  • 1 lime
  • 1 tbsp fish sauce
  • 1 pre-made puff pastry sheet or homemade puff pastry 

Instructions

  • Preheat oven to 375°F.
  • Roll out a pastry crust into a tart pan. Chill in the freezer while you assemble ingredients.
  • Hydrate mushrooms in hot water: boil water and pour over the dried mushrooms in a bowl. Leave to soak for about ten minutes, or until the centers are not stiff any longer and the mushrooms are moist throughout. Defrost the greens.
  • Peel and mince shallots, garlic, and ginger. Mince chiles.
  • Drain and dice mushrooms once rehydrated.
  • Mix all ingredients, including the eggs and the juice of the lime, together in a bowl. Pour the mixture into the pastry crust.
  • Bake for 40 minutes, until crust is golden brown and center is firm. This mixture is not very eggy, but the eggs should have set.
  • Let cool for 5-10 minutes, cut and serve. This tart also holds up well in the fridge to make in advance of breakfast or brunch!
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