Name: Mushroom And Spinach Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 sheet of frozen puff pastry, thawed; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 6 oz baby spinach, roughly chopped; 1/2 teaspoon dried thyme; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; 1/4 cup heavy cream; 1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
Add the sliced cremini mushrooms to the skillet and cook until they start to brown and release their juices, about 5-7 minutes.
Stir in the chopped spinach, dried thyme, salt, and pepper. Cook until the spinach is wilted and any excess liquid has evaporated.
Remove the skillet from heat and stir in the grated Parmesan cheese and heavy cream until well combined. Set aside to cool slightly.
On a lightly floured surface, roll out the puff pastry into a rectangular shape, about 10x12 inches.
Transfer the puff pastry to the prepared baking sheet.
Spoon the mushroom and spinach mixture onto the center of the puff pastry, leaving about 1 inch of space along the edges.
Gently fold the edges of the puff pastry over the filling, creating a border.
Brush the edges of the pastry with the beaten egg to create a golden crust.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let it cool slightly before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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