This tart makes a perfect mid-week Pesach meal. Served with a salad for lunch or fish for a supper, it's a nice change from meaty options. The onion and herb flavoured base softens the taste of the matzah meal.
Makes: 2 x 22-25cm tarts
Preparation: 20 minutes
Cooking: 50- 60 minutes
Ingredients
For the base:
● 375g fine matzah meal
● 250g butter or margarine, softened
● 3 eggs, beaten
● 1 onion, thinly sliced
● 25g flat parsley, finely chopped
● Salt and pepper
For the filling:
● 1 medium red onion
● 6 tbsp olive oil
● 300g chestnut mushrooms
● 260g fresh spinach
● 200g cheddar cheese, grated
● 6 large eggs, beaten
● 8-10 cherry tomatoes
Method
● Preheat your oven to 180°C.
● For the tart base: mix all the ingredients together until they form a ball of dough.
● Divide the dough into two equal balls, flatten them into a deep, loose based tart tin or flan dish so the dough is 1cm thick.
● Blind bake for 15 minutes at 180°C then remove from the oven but leave the oven on.
● For the filling: slice the onion and fry in the olive oil in a large pan until golden and soft.
● Clean and slice the mushrooms and add them to the onion.
● Wash and add the spinach leaves, cook and stir at medium heat until liquid from the mushrooms and spinach disappears. Add the cheese, eggs, salt and pepper. Mix and pour onto the pre-baked tart base.
● Top with the cherry tomatoes and cook for 35 minutes at 180°C until the tart is golden.
