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Welcome to a delightful culinary journey as we explore the Savory Mushroom and Spinach Tart, a delicious and elegant dish that perfectly combines earthy flavors with creamy textures. This tart is not just a feast for the palate but also a visual treat, making it ideal for gatherings, brunches, or even a cozy dinner at home. Its beautiful presentation and rich flavors will surely impress your guests, while also satisfying the cravings of your family.

Savory Mushroom and Spinach Tart

Embark on a culinary adventure with the Savory Mushroom and Spinach Tart, a delightful dish that perfectly combines earthy flavors and creamy textures. This elegant tart, made with sautéed mushrooms and spinach, enveloped in flaky puff pastry and rich custard, is perfect for any occasion. Whether served warm or at room temperature, it makes an impressive starter, main course, or brunch dish. Follow our guide for step-by-step instructions to create this delicious masterpiece.
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Ingredients
  

1 pre-made puff pastry sheet (thawed if frozen)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

10 oz (about 280g) mushrooms (such as cremini or button), sliced

5 oz (about 140g) fresh spinach, roughly chopped

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon salt

¼ teaspoon black pepper

3 large eggs

1 cup heavy cream

1 cup shredded Gruyère cheese (or substitute with feta for a tangy twist)

Optional: a pinch of nutmeg for added warmth

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to catch any drips.

    Prepare the Puff Pastry: On a lightly floured surface, carefully roll out the puff pastry until it's large enough to fit a 9-inch tart pan. Gently press the pastry into the pan, trimming any excess that hangs over the edges. Use a fork to prick the bottom of the pastry to prevent it from puffing up during baking. Bake the pastry in the preheated oven for about 10 minutes, or until it's lightly golden. Remove it from the oven and let it cool slightly.

      Sauté the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it's softened and translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.

        Add Mushrooms and Spinach: Add the sliced mushrooms to the skillet and continue cooking, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. Next, stir in the chopped spinach, fresh thyme, salt, and black pepper. Cook until the spinach wilts, which will take about 2 minutes. Once done, remove the skillet from heat and let it cool slightly.

          Prepare the Custard: In a medium-sized bowl, whisk together the eggs and heavy cream until thoroughly combined. If you're using nutmeg, add a pinch now to enhance the flavor.

            Assemble the Tart: Spread the sautéed mushroom and spinach mixture evenly over the cooled puff pastry base. Carefully pour the egg and cream mixture over the filling, making sure it covers everything evenly. Finally, sprinkle the shredded Gruyère cheese generously over the top.

              Bake the Tart: Place the assembled tart in the oven and bake for 25-30 minutes, or until the custard is set and the top is beautifully golden brown.

                Cool and Serve: Once baked, allow the tart to cool for about 10 minutes before slicing it into wedges. Serve the tart warm or at room temperature, garnished with additional thyme leaves if desired for an extra touch of flavor.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings