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The savory mushroom and spinach tart is a delightful dish that perfectly balances rich flavors and satisfying textures. This tart brings together the earthiness of mushrooms, the freshness of spinach, and the creamy goodness of cheese, all encased in a flaky, golden puff pastry. Whether you are preparing for a brunch gathering, an elegant dinner, or simply looking to whip up a quick weeknight meal, this savory tart is versatile enough to suit any occasion.

Savory Mushroom and Spinach Tart

Discover the perfect blend of flavors with this savory mushroom and spinach tart! Encased in flaky puff pastry, this dish combines the earthiness of mushrooms, the freshness of spinach, and creamy cheeses for a satisfying experience. Ideal for brunch, dinner, or casual meals, it’s versatile enough to adapt with seasonal veggies or spices. Easy to prepare and delicious, it’s sure to impress your family and friends any time of year. Get cooking and savor every bite!
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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 (cremini or button preferred)

4 cups fresh spinach, chopped

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

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1 tablespoon Dijon mustard (optional, but recommended)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, sautéing until it's translucent and soft, about 5 minutes.

      Add the minced garlic and sliced mushrooms to the skillet. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and any moisture has fully evaporated, enhancing their flavor.

        Stir in the chopped spinach, fresh thyme, ground nutmeg, salt, and pepper. Cook for about 3-4 minutes, or until the spinach is just wilted. Remove the skillet from heat and allow the filling to cool slightly.

          In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. If you're using it, mix in the Dijon mustard for an added layer of flavor. Season the mixture with a pinch of salt and freshly ground black pepper.

            Once the mushroom and spinach mixture has cooled, gently fold it into the cheese mixture until well combined, creating a rich and savory filling.

              On a lightly floured surface, roll out the puff pastry until it's large enough to fit a 9-inch tart pan. Carefully press the pastry into the pan, trimming off any excess from the edges for a clean finish.

                Evenly spread the delectable cheese and vegetable mixture over the puff pastry base, ensuring it's well-distributed.

                  Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is beautifully golden brown and crispy to the touch.

                    Once baked, remove the tart from the oven and allow it to cool for a few minutes to set. For a final touch, garnish with freshly chopped parsley, if desired, and serve warm to enjoy the savory flavors.

                      - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                        - Presentation Tips: Cut the tart into wedges for serving and place on a rustic wooden board or a colorful plate. A sprinkle of fresh parsley adds a vibrant touch to the presentation!