Spinach Mushroom Tart

Having company over for brunch is 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 Michelle, Angie & Deneen, 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.

This super easy recipe is my kind of food: quick, fresh & delicious! Wanna try it? You’ll need….
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.
Then just cut & serve! It’s great hot, but also amazing at room temperature – perfect for a leisurely brunch that can last for hours.

Wondering what we had for dessert? Well, that was all on my friend Deneen, who made this killer chocolate cake. Guess what? She’s sharing the recipe on her blog today – YUM!

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Comments

  1. yum…thanks for sharing!

  2. Had a blast Gina! Thank you! By the way, the cake is gone!

  3. I loved this tart, Gina!! Thanks so much for baking for us. You’re awesome!! Adding this dish to my “to make” list. ;)

  4. It all looks so tasty!

  5. 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…

  6. Oh yum, this looks awesome! Pinned and can’t wait to try it out.

  7. The tart looks absolutely delicious! It’s got spinach and cheese so has to be delicious…right? -smile-

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