Go Back
Savory tarts are a delightful addition to any meal, bringing together a symphony of flavors and textures that can cater to a variety of palates. Their versatility is one of the key reasons they are beloved in kitchens around the world. Whether enjoyed as a light lunch, an elegant appetizer, or a hearty main course, savory tarts can be customized to fit any occasion. The Savory Mushroom and Spinach Tart, in particular, stands out as a perfect dish for everything from casual brunches to sophisticated dinner parties.

Savory Mushroom and Spinach Tart

Discover the delicious Savory Mushroom and Spinach Tart, a perfect dish for any occasion. This recipe features a blend of earthy mushrooms, vibrant spinach, and creamy cheese wrapped in flaky puff pastry. Ideal for brunch or dinner, it’s both nutritious and satisfying. With a straightforward preparation process, you can impress your guests with this flavorful tart. Explore how easy it is to create a dish that is beautiful and bursting with flavor!
Print Recipe Pin Recipe

Ingredients
  

1 pre-made puff pastry sheet (thawed if frozen)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

10 oz (about 280g) mushrooms (such as cremini or button), sliced

5 oz (about 140g) fresh spinach, roughly chopped

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon salt

¼ teaspoon black pepper

3 large eggs

1 cup heavy cream

1 cup shredded Gruyère cheese (or substitute with feta for a tangy twist)

Optional: a pinch of nutmeg for added warmth

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the pastry: On a lightly floured surface, roll out the puff pastry to fit a 9-inch tart pan. Gently press the pastry into the pan, trimming any excess hanging over the edges. Prick the bottom with a fork to prevent puffing. Bake in the oven for about 10 minutes until lightly golden. Remove and set aside to cool slightly.

      Sauté the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Add mushrooms and spinach: Add the sliced mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5-7 minutes. Stir in the spinach, fresh thyme, salt, and pepper, and cook until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly.

          Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, and a pinch of nutmeg (if using) until well combined.

            Assemble the tart: Spread the sautéed mushroom and spinach mixture evenly over the baked puff pastry base. Pour the egg and cream mixture over the top, ensuring it covers the filling. Sprinkle the shredded Gruyère cheese evenly on top.

              Bake the tart: Place the tart in the oven and bake for 25-30 minutes, or until the custard is set and the top is golden brown.

                Cool and serve: Allow the tart to cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with additional thyme if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings