Spinach and Mushroom Tarts


I was inspired by Veggie Test Kitchen’s Mini Pizza Tarts back in November and bought some 4″ tart pans. Well, I finally got around to making some tart pizzas and they were a huge hit! I love that these are so versatile—you can make pizzas, savory or sweet tarts, or even breakfast quiches. I have some leftover dough, so I think I know what I’ll be making for New Year’s Day breakfast.
:) The recipe is for about 9-10 tarts, so feel free to halve the recipe, or freeze the leftovers for future, fabulous tarts!

Spinach and Mushroom Tarts

Spinach and Mushroom Tarts

Spinach and Mushroom Tarts

Ingredients

Dough:

3 C flour

1-1/2 C Earth Balance margarine

1/2 C ice water

The rest: (optional)

Sliced mushrooms

Potatoes (I nuked 3 small red potatoes, then diced them up)

Pesto

Tomato, diced

Spinach

Almond feta

Vegan mozzarella, shredded

Olives

Artichokes

Directions


Preheat oven to 350. For the dough, place the flour and margarine in a food processor and pulse several times until the dough is crumbly. While the machine is running, pour in the water and combine about 30 seconds until the dough forms. On a lightly floured surface, knead the dough for 2-3 minutes. Divide the dough into about 9 equal pieces and roll out thin. I lightly sprayed the tart pans with cooking spray, then line the inside of the pan with the dough.

Press down along the edges to cut the dough and pull away from the pan.

Stick each crust with a fork a few times, then bake for 8-10 minutes. For mine, I spread on some pesto, spinach, mushrooms, tomatoes, almond feta. The guys added some potatoes and vegan mozzarella to theirs.

Bake for 22-25 minutes and enjoy!

girlA girlA 3 years 36 weeks
Thanks! I think you'll like the dough--it's so easy to make and comes out so flaky!
lauren lauren 3 years 37 weeks
Yum! Looks delicious! I made a ratatouille tart for XMAS but used a pre-made crust, I might have to give this a try next time!