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The Savory Mushroom and Spinach Tart is a culinary masterpiece that elegantly straddles the line between comfort food and sophisticated fare. This dish is not only a feast for the eyes but also a celebration of flavors and textures. Whether you're looking for a hearty main course or an impressive appetizer to wow your guests, this tart delivers on all fronts. Its rich, creamy custard melds beautifully with sautéed mushrooms and vibrant spinach, all encased in a flaky pastry shell that offers a delightful crunch with every bite.

Savory Mushroom and Spinach Tart

Discover the Savory Mushroom and Spinach Tart, a dish that beautifully blends comfort and sophistication. Featuring a rich, creamy custard filled with earthy mushrooms and vibrant spinach, all nestled in a flaky pastry shell, this tart is perfect for any occasion. Easy to prepare and visually stunning, it’s an ideal choice for impressing guests or enjoying a cozy dinner at home. Explore how to create this delicious culinary delight that pairs wonderfully with a crisp salad or a glass of wine.
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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 (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 cheese for a tangy twist)

Optional: a pinch of nutmeg for added warmth

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to catch any drips.

    Prepare the Pastry: On a lightly floured surface, roll out the puff pastry until it is large enough to fit a 9-inch tart pan. Gently press the pastry into the pan, using a knife to trim any excess that hangs over the edges. Use a fork to prick the bottom of the pastry to prevent puffing during baking. Bake in the oven for about 10 minutes, or until the pastry is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

      Sauté the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, or until fragrant and aromatic.

        Add Mushrooms and Spinach: Incorporate the sliced mushrooms into the skillet, cooking them for about 5 to 7 minutes, or until they have released their moisture and are beginning to brown. Stir in the chopped spinach along with the fresh thyme, salt, and pepper, cooking for an additional 2 minutes until the spinach has wilted. Remove from heat and allow the mixture to cool slightly.

          Prepare the Custard: In a medium mixing bowl, whisk together the eggs and heavy cream until fully combined. If you choose to use it, add a pinch of nutmeg for a touch of warmth to the custard.

            Assemble the Tart: Evenly distribute the sautéed mushroom and spinach mixture on top of the baked puff pastry base. Carefully pour the egg and cream mixture over the filling, making sure it is evenly covered. Finally, sprinkle the shredded Gruyère cheese over the 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 a beautiful golden brown.

                Cool and Serve: Allow the tart to cool for about 10 minutes before slicing it into wedges. Serve warm or at room temperature, optionally garnished with extra fresh thyme for a pop of color.

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