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In the realm of savory pastries, few dishes can rival the delightful complexity of a savory mushroom and spinach tart. This exquisite dish brings together earthy mushrooms and vibrant spinach, wrapped in a golden, flaky crust that beckons from the oven. Whether you’re hosting a sophisticated dinner party, preparing a cozy family meal, or looking for a standout brunch item, this tart fits the bill perfectly.

Savory Mushroom and Spinach Tart

Discover the perfect blend of flavors in a savory mushroom and spinach tart that’s sure to impress! This elegant dish features a flaky puff pastry crust filled with earthy mushrooms, vibrant spinach, and a creamy cheese mixture. Ideal for dinner parties, casual family meals, or special brunches, this tart is as nutritious as it is delicious. With easy-to-follow steps and various customization options, it’s a must-try recipe for any occasion!
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Ingredients
  

1 sheet of puff pastry, thawed

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (such as cremini or button)

4 cups fresh spinach, chopped

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1 tablespoon Dijon mustard (optional)

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and any liquid has evaporated.

        Add the chopped spinach, thyme, nutmeg, salt, and pepper to the skillet. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat and let cool slightly.

          In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg. If using, stir in the Dijon mustard. Season with a pinch of salt and pepper.

            Fold the cooled mushroom and spinach mixture into the cheese mixture until well combined.

              Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Gently press the pastry into the pan, trimming any excess from the edges.

                Spread the cheese and vegetable mixture evenly over the pastry.

                  Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

                    Allow the tart to cool for a few minutes before slicing. Garnish with fresh parsley if desired, and serve warm.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings