Tarte fine champignons épinards

mushroom-pizza2

French pizza with mushrooms and baby spinach

This super easy tarte fine, or French-style pizza, brings the garden to the table. It’s both light and beautiful to behold. The cream adds a gourmet touch.

You will need a sheet of parchment paper for baking the pizza. As for the dough, good commercial brands are now available. If you’d prefer to make the dough yourself, here’s a quick version from Martha Stewart.

This recipe will hold special appeal for vegetarians. For a vegan version, omit the cream and spread the dough with 1 tbsp. olive oil instead.

about 1/2 pound (250 g) pizza dough, ready made or homemade
1 tbsp. flour
8 mushrooms
1/4 lemon
4 tbsp. crème fraîche

2 handfuls baby spinach
4 tsp. olive oil
salt and freshly ground black pepper

Preheat the oven to gas mark 7 (400 F, 210 C).

Form the pizza dough into an oblong. Dust with flour on both sides. Set on a sheet of parchment paper. Transfer to a baking sheet.

Wash and dry the mushrooms. Cut off the bottoms. Slice.

Squeeze the quarter-lemon through a sieve into a bowl. Add the mushroom slices and stir.

Rinse the spinach and spin or pat dry.

Coat the dough with the cream, leaving a border of about half an inch (1.5 cm) all around.

Scatter half the mushroom slices over the cream. Top with a handful of baby spinach. Drizzle with 1 tsp. olive oil.

Place the pizza in the center of the hot oven and bake for about 20 minutes. Check after 15 minutes. The pizza is done when the edges of the dough are golden.

Remove the pizza. Scatter with the rest of the mushrooms and baby spinach. Sprinkle with salt and grind on some black pepper. Drizzle with the remaining 3 tsp. olive oil.

Serve piping hot, with a salad alongside. Serves 2.

This recipe is adapted from ‘Simplissime‘ by J.-F. Mallet.


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