Spinach Mushroom Tart…. it’s one of my favorite things to cook when I have company over for brunch. It’s entertaining at it’s best: laid back, light food, and lots of good conversation. Yesterday some great friends came over for a light brunch & lots of bloggy talk… but what else would bloggers talk about, eh? Since I knew the food would have to be as amazing as my friends, so I pulled out my favorite brunch recipe – Spinach Mushroom Tart. It looks soooo fancy, but it’s so easy that you’re going to look like a rock star chef in no time.
Spinach Mushroom Tart Recipe
- 1 box frozen spinach, thawed
- 16 oz. fresh, sliced mushrooms
- 1/3 cup finely diced onions
- 2 cloves garlic
- 1 Tbs. butter
- 1 egg
- 1 cup ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded Swiss cheese
- Salt & pepper to taste
- 1 1/3 sheet of puff pastry (I use Pepperidge Farm, you may need more/less if your brand is different)
- Preheat the oven to 400 degrees. In a sauce pan, start by melting the butter over medium heat, then add in the onions & saute until translucent. Add in the garlic and mushrooms (I used button – you can use your favorite), and cook until the mushrooms are completely cooked. After the mushroom mixture is cooked, set aside to slightly cool.
- Next, in a mixing bowl, mix together the egg & ricotta cheese. Squeeze the moisture out of the spinach using a kitchen towel, then add it to the ricotta mixture & incorporate them together. Add in the mushroom mixture & both kinds of cheese, salt & pepper – mix all together to create the filling.
- Using thawed puff pastry dough (the kind from the freezer section), open up a whole sheet, then take 1/3 of another sheet and seal the edges with your fingers on a lightly oiled 9 x 12 sheet pan (or just center it on a larger pan.) Prick the dough all over with a fork to keep it from rising too much in the middle. Put the filling on top, spreading it out over the dough, leaving about a 1/2 inch rim around the edge. Bake at 400 degrees for 20-25 minutes or until edges are lightly brown.
Easy Spinach Mushroom Tart Recipe
Ingredients
- 1 box frozen spinach thawed
- 16 oz. fresh sliced mushrooms
- 1/3 cup finely diced onions
- 2 cloves garlic
- 1 Tbs. butter
- 1 egg
- 1 cup ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded Swiss cheese
- Salt & pepper to taste
- 1 1/3 sheet of puff pastry I use Pepperidge Farm, you may need more/less if your brand is different
Instructions
-
Preheat the oven to 400 degrees. In a sauce pan, start by melting the butter over medium heat, then add in the onions & saute until translucent. Add in the garlic and mushrooms (I used button - you can use your favorite), and cook until the mushrooms are completely cooked.
-
After the mushroom mixture is cooked, set aside to slightly cool.
-
Next, in a mixing bowl, mix together the egg & ricotta cheese.
-
Squeeze the moisture out of the spinach using a kitchen towel, then add it to the ricotta mixture & incorporate them together. Add in the mushroom mixture & both kinds of cheese, salt & pepper - mix all together to create the filling.
-
Using thawed puff pastry dough (the kind from the freezer section), open up a whole sheet, then take 1/3 of another sheet and seal the edges with your fingers on a lightly oiled 9 x 12 sheet pan (or just center it on a larger pan.) Prick the dough all over with a fork to keep it from rising too much in the middle.
-
Put the filling on top, spreading it out over the dough, leaving about a 1/2 inch rim around the edge. Bake at 400 degrees for 20-25 minutes or until edges are lightly brown.
Like this Spinach Mushroom Tart? You might also enjoy….
- Spinach Mushroom Panini – it’s an easy way to get the flavor in just a few minutes.
- Spinach Mushroom Pasta – cheesy and delicious, it would be the perfect thing to make for dinner or potlucks!
- Sausage & Spinach Slow Cooker Lasagna – put it in the pot in the morning and you’ll have something wonderful for dinner!
- 17 delicious ways to eat Spinach – because you can never have enough spinach recipes!
~amy~ says
yum…thanks for sharing!
Deneen@dreaming-n-color says
Had a blast Gina! Thank you! By the way, the cake is gone!
Michele {The Scrap Shoppe} says
Gone but not forgotten. 😉
Michele {The Scrap Shoppe} says
I loved this tart, Gina!! Thanks so much for baking for us. You’re awesome!! Adding this dish to my “to make” list. 😉
Melissa Bishop says
It all looks so tasty!
The Cottage Market {Andrea} ♥ says
So happy you all had a great time and YUM YUM YUM to everything!!!!! I’ll be over tomorrow…it would be worth the trip! : ) hugs…
Kelly Rinzema says
Oh yum, this looks awesome! Pinned and can’t wait to try it out.
Thistle Cove Farm says
The tart looks absolutely delicious! It’s got spinach and cheese so has to be delicious…right? -smile-
Melissa Dougherty says
MMMM this looks good and I bet it melts in your mouth. I can make it Gluten free too. Can’t wait.
Gina Luker says
Absolutely Melissa! Good luck and enjoy 🙂