Teresa's Recipes
Mushroom and Spinach Tart
Indulge in the savory delight of this Mushroom and Spinach Tart, where earthy mushrooms and vibrant spinach are enveloped in a flaky puff pastry crust. This dish not only showcases the rich flavors of sautéed garlic and onions but also highlights the creamy texture of a cheesy egg custard, making it a perfect centerpiece for brunch or a light dinner. Historically, tarts have been enjoyed since medieval times, evolving into both sweet and savory variations that celebrate seasonal ingredients.
Ingredients
- 1 sheet, thawed Puff pastry
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 8 ounces, sliced (button or cremini) Mushrooms
- 4 cups, fresh, chopped Spinach
- 3 large Eggs
- 1/2 cup Milk
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 22g
- Carbs: 22g
- Protein: 10g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Add the sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, stirring occasionally, about 5-7 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with salt and black pepper to taste.
- In a separate bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
- Spread the sautéed mushroom and spinach mixture evenly over the puff pastry crust.
- Carefully pour the egg mixture over the vegetable filling, ensuring even coverage.
- Sprinkle the grated Parmesan cheese generously on top of the filling.
- 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.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature. Enjoy!
Tips
- For a twist, consider adding crumbled feta cheese or goat cheese for extra creaminess.
- You can enhance the flavor by adding fresh herbs such as thyme or parsley to the filling.
- This tart pairs beautifully with a fresh green salad or a light vinaigrette.