Easy Spinach and Mushroom Tart Side Dish
Elevate your table with this Easy Spinach and Mushroom Tart Side Dish, an irresistible combination of flaky puff pastry, savory sautéed mushrooms, and tender baby spinach, all crowned with creamy Gruyere cheese. With a golden, buttery crust and a luscious, custard-like filling infused with garlic and a touch of rich cream, this tart delivers gourmet flavor with minimal effort. Ready in just 40 minutes, it’s the perfect accompaniment to any main course or a standout appetizer for entertaining. Simple yet elegant, this recipe is ideal for busy weeknights or special gatherings and will become a go-to favorite for showcasing seasonal vegetables with indulgent flair.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 4 cups baby spinach
- 1 cup mushrooms, sliced (such as button or cremini)
- 1.5 cups shredded Gruyere cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons heavy cream
- 1 large egg, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Thaw the puff pastry sheet according to package instructions and roll it out slightly on a floured surface to smooth and enlarge it slightly. Transfer it to the prepared baking sheet.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and are slightly browned.
Add the baby spinach to the skillet and cook for another 2-3 minutes, stirring until wilted. Remove from heat and let cool slightly.
In a small bowl, beat the egg and mix in the heavy cream. Add the salt and black pepper, and stir to combine.
Using a knife, lightly score a 1-inch border around the edges of the puff pastry sheet, being careful not to cut all the way through. This will create a raised edge when baked.
Sprinkle 1 cup of the shredded Gruyere cheese evenly within the scored border on the puff pastry.
Spread the spinach and mushroom mixture evenly over the cheese layer. Pour the egg and cream mixture evenly over the top.
Sprinkle the remaining 0.5 cups of Gruyere cheese over the tart filling.
Bake in the preheated oven for 20-25 minutes, or until the edges of the puff pastry are golden brown and the filling is set and bubbling.
Remove from the oven and let the tart cool for 5-10 minutes. Slice and serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.7 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1807 mg | 139% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
