Dish of the Day: The reluctant vegetarian’s recipe for Goats cheese, crispy oyster mushrooms and spinach cheats tart with pomegranate, orange & gem salad
This dish is ideal if you’ve got a few people over for dinner. You can whip it up pretty quick and although it’s not carb free, it’s not far off. The pomegranate and orange really livens the whole dish up, while the oyster mushrooms offer a good meat alternative.
This recipe offers a quick and easy alternative to faffing around with shortcrust or puff pastry (pre-rolled or not) and is perfect for using up left over vegetables and cheese. The combination of fillings and toppings are endless, with the option to make it as healthy or unhealthy as you like.
I seem to have found the only vegetarian man ever that doesn’t like mushrooms, so I really had to nail it on the salad side of things (and pick off the mushrooms from the tart!). Generally people tend to stay away from fruit in their salad – but you’re definitely missing out if you don’t try it. The pomegranate and orange work so well with the radishes and the crispness of the gem lettuce. If you get your dressing just right; a balance of sweet, sharp and zesty then you’re definitely onto a winner here.
I could eat this every night.
Goats cheese, crispy oyster mushrooms and spinach cheats tart with pomegranate, orange & gem salad
Pastry leaves or 7 to 10 layers if filo pastry
1 x Bag of spinach 250g
1 x Pack of goats cheese
1/4 Tub of cream cheese
4 x Medium eggs
2 x Big handfuls of fresh oyster mushrooms
1/4 x Freshly grated nutmeg
1/2 Lemon zest
Salt & pepper
2 x Garlic clove – crushed & finely chopped
Preheat your oven to 180 degrees
Cover the base of your dish with butter to prevent the pastry from sticking and add the layers of pastry leaves, making sure they overlap and using the butter to stick them together. If using filo pastry melt the butter first as the sheets are much more delicate, use between 7 to 10 sheets adding a bit of butter between each.
Cook the pastry for 6-10mins – keeping an eye out to not burn the edges… like I did!
TIP: Cover the edges with foil if they start to overcook and this will prevent them from browning any further and allow the pastry base to cook through.
In a separate pan, cook the spinach in a nob of butter until it wilts. Season with salt and pepper before adding the nutmeg and lemon zest to the cooked pastry case.
Whisk up the eggs and add a dash of milk. Season and add in the cream cheese in small lumps so it melts evenly within the tart.Pour this over the spinach and add the chunks of the goats cheese.
Cook on 180 for 12/15 minutes until the tart loses its wobble.
In the meantime heat a frying pan over the gas for a minute or so then add a nob of butter and a small dash of olive oil to stop the butter from burning. Add in the oyster mushrooms, season and let them cook on a high heat until browned all round. A minute or so before taking them off the heat, add in your garlic and finely chopped parsley.
Once cooked add the mushrooms, garlic and parsley to the top of the tart and you’re done.
Pomegranate, Orange & Gem Salad
2 x Gem Lettuce – washed and leaves left whole
1 x Orange – sliced into segments
1 x Bunch of radishes - finely sliced
1 x Courgette - peeled into ribbons
1 x Handful of basil
1 x Avocado
For the dressing
1 x Pomegranate
3 x Big glugs of extra virgin olive oil
2 x Big glugs red wine vinegar
2x tsp of dijon mustard
1/2 Lemon - freshly squeezed
2 x tsp of sugar
Rock salt and black pepper plus a dash of white pepper.
Prepare all ingredients as suggested above - thoroughly washing all veg
Combine all ingredients listed for the dressing, thoroughly stirring in the sugar.
TIP: Cut the pomegranate in half and use the back of a spoon to bash out the seeds, give each half a bit of a squeeze making sure you get as many of the seeds and juice out as possible.
TIP: Always add the dressing just before serving so the salad stays as crispy as possible.
Follow Anna on Twitter @GETINMYGOBTagged in: vegetarian, Vegetarianism
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