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Easy Spinach Mushroom Tart Recipe

Course Appetizer
Cuisine American
Keyword easy spinach mushroom tart, spinach mushroom tart


  • 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 gratedĀ ParmesanĀ 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


  1. 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.
  2. After the mushroom mixture is cooked, set aside to slightly cool.
  3. Next, in a mixing bowl, mix together the egg & ricotta cheese.
  4. 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.
  5. 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.
  6. 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.