Spinach and Mushroom Tartiflette Recipe
A mouthwatering spinach and mushroom tartiflette made with layers of potatoes, spinach, onions, smoked cheese, and mushrooms, all baked in a rich, creamy sauce. This savory spinach and mushroom bake is perfectly paired with a crisp green salad tossed in a tangy mustard and honey dressing.
Ingredients
Traybake
- black pepper (to taste)
- 15 grams butter
- 50 grams Applewood smoked cheese
- 100 ml double cream
- 1 cloves garlic
- 300 grams mushrooms
- 1 tbsp olive oil
- 1 whole onions
- 15 grams plain flour
- 350 grams potatoes
- salt (to taste)
- 3 portions frozen spinach
- 0.25 cube stock cube veg
- 100 ml water (boiling)
- 50 grams cheddar cheese
Salad
- 50 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt (to taste)
- 1 tsp Clear honey
Instructions
- peel the potatoes, slice the potatoes, add some boiling water to the pan, place the potatoes in the pan cook for 5 minutes, drain the potatoes
- defrost the spinach in a pan or microwave, squeeze as much liquid as possible from the spinach, chop the spinach finely and place in a bowl
- wash and slice the mushrooms, heat the frying pan with a little oil, add the mushrooms, cook for 10 mins, set a side
- peel and chop the onion(s) finely, heat the other frying pan, add the butter, add the onions, cook for 3 to 4 mins
- set the oven to 200C 400F or gas mark 6, peel and crush the garlic using the garlic crusher or chop finely, add to the onions, cook for a minute or two, add the flour to the onions, cook for 3 to 4 mins
- lightly butter the oven proof dish, add the stock cube to boiling water, Add the cream to the stock, grate the cheese
- create layers starting with potato, add a little cream sauce with each layer, create a layer of spinach next, create a layer of onion next, create a layer of mushroom next, season with salt and pepper, and finally a layer of cheese next
- Repeat the layers finish with a layer of potatoes reserve a little cheese to sprinkle over the top later, place in the oven, cook for 30 mins, remove from the oven
- remove the tartiflette from the oven, sprinkle with cheese, return to the oven, cook for 10 mins, till golden browm
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- mix the dressing ingredients together in a bowl
- remove the tartiflette from the oven, serve with salad and dressing, serve a portion on to a serving plate
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