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1
Preheat oven to 100u00b0C.
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2
In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
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3
Add water and continue to process until dough forms a ball.
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4
Turn off processor and remove dough.
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5
Cut dough into 4 pieces, cling wrap and refrigerate for 1/2 an hour - 1 hour.
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6
Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
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7
Grease individual tart tins with a little butter and line tins with pastry.
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8
Place grease proof paper over pastry and weigh the paper down with beans or rice.
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9
Place tart tins on a sheet tray and bake in the oven for 15 minutes.
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10
Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
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11
Place a medium sized saute pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and saute for 1-2 minutes.
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12
Add spinach and continue to saute for further 1-2 minutes.
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13
Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
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14
Divide spinach, mushrooms, and cheese between the tarts.
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15
In a separate bowl combine eggs and cream and whisk gently with a fork.
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16
Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
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17
Bake for 15-20 minutes or until just set.
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18
When removing tarts from oven allow to cool for 5 minutes before unmolding.
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19
Cut into quarters and arrange on a serving dish.
