Vegetable tart with goat's cheese and mushroom-nut tapenade

Name: vegetable tart with goat's cheese and mushroom-nut tapenade
Total time: 25 min
Yield: 4
Ingredients: 1 little celeriac peeled, in slices of approx. 1 cm thick; 4 tablespoon olive oil; 2 shallot shredded; 200 gram mixed mushroom chopped, wiped clean; 50 gram almond; 50 gram hazelnut minced meat; 50 gram cashew nut minced meat; 300 gram Spinach; 100 gram soft goat cheese in 4 slices, 1 cm thick; 1 lemon in parts

Also try this delicious Vegetable tart with goat's cheese and mushroom-nut tapenade

Ingredients

Kitchen Stuff

1 baking paper

Directions

Boil the celeriac in 10 minutes.
Heat 2 tbsp olive oil for the tapenade and fry the shallots.
Spoon the mushrooms and nuts through and cook at a high setting for 2 minutes. Add salt and pepper.
Stir-fry the spinach with salt and pepper in the rest of the olive oil until the leaf has shrunk.
Put a circle out of the celery and the goat's cheese. Put the celery in the ring on a warm plate.
Put the spinach on top and then the goat's cheese. Remove the ring and place some tapenade on the goat's cheese.
Garnish with a andnbsp; lemon slice. Repeat for the other portions.