Spinach Mushroom Tart…. it’s one of my favorite things to cook when I havecompany over for brunch. It’s 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, 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.
Spinach Mushroom Tart Recipe
Ingredients:
- 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 gratedParmesancheese
- 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)
Directions:
- 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.
Easy Spinach Mushroom Tart Recipe
CourseAppetizer
CuisineAmerican
Keywordeasy spinach mushroom tart, spinach mushroom tart
Ingredients
- 1box frozen spinachthawed
- 16oz.freshsliced mushrooms
- 1/3cupfinely diced onions
- 2clovesgarlic
- 1Tbs.butter
- 1egg
- 1cupricotta cheese
- 1/2cupfinely gratedParmesancheese
- 1cupshredded Swiss cheese
- Salt & pepper to taste
- 1 1/3sheet of puff pastryI use Pepperidge Farm, you may need more/less if your brand is different
Instructions
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.
Like this Spinach Mushroom Tart? You might also enjoy….
- Spinach Mushroom Panini – it’s an easy way to get the flavor in just a few minutes.
- Spinach Mushroom Pasta – cheesy and delicious, it would be the perfect thing to make for dinner or potlucks!
- – put it in the pot in the morning and you’ll have something wonderful for dinner!
- 17 delicious ways to eat Spinach – because you can never have enough spinach recipes!
About Gina Luker
Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a cocktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram, and everything aqua.
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Comments
~amy~ says
yum…thanks for sharing!
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Had a blast Gina! Thank you! By the way, the cake is gone!
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Michele {The Scrap Shoppe} says
See AlsoEasy Saffron Rice RecipeGone but not forgotten. 😉
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I loved this tart, Gina!! Thanks so much for baking for us. You’re awesome!! Adding this dish to my “to make” list. 😉
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Melissa Bishop says
It all looks so tasty!
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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…
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Kelly Rinzema says
Oh yum, this looks awesome! Pinned and can’t wait to try it out.
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Thistle Cove Farm says
The tart looks absolutely delicious! It’s got spinach and cheese so has to be delicious…right? -smile-
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Melissa Dougherty says
MMMM this looks good and I bet it melts in your mouth. I can make it Gluten free too. Can’t wait.
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Gina Luker says
Absolutely Melissa! Good luck and enjoy 🙂
Reply
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[…] Spinach Mushroom Tart – it’s kind of like a pizza, but so much fancier! Because it’s so easy, it’s the perfect recipe for brunch and entertaining. […]
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