Mushroom and Spinach Tart

Ingredients

• Puff pastry (1 sheet, thawed)
• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced (button or cremini))
• Spinach (4 cups, fresh, chopped)
• Eggs (3 large)
• Milk (1/2 cup)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the puff pastry sheet to fit a tart pan (approximately 9 inches). Place the pastry into the tart pan and trim any excess.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, stirring occasionally, about 5-7 minutes.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with salt and black pepper to taste.
6. In a separate bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
7. Spread the sautéed mushroom and spinach mixture evenly over the puff pastry crust.
8. Carefully pour the egg mixture over the vegetable filling, ensuring even coverage.
9. Sprinkle the grated Parmesan cheese generously on top of the filling.
10. Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and the egg custard is set. A knife inserted into the center should come out clean.
11. Allow the tart to cool slightly before slicing. Serve warm or at room temperature. Enjoy!