mushroom, onion & spinach tart

March 24th, 2009

Sometimes (ok, way too often) I daydream about food and new things to make. I’m not quite sure how I got to this particular daydream, but it’s stuck with me and last weekend I finally gathered all the ingredients to make it a reality. Fresh mushrooms from the market, a bit of spinach, some homemade onion and garlic jam we received as a gift from a friend and a box of puff pastry. Oh, and a little rosemary to press into the crust. It just sounds right, right?

It’s a great little tart to whip up for brunch. I’m in love with rosemary (it’s true), so anytime I can find a way to sneak it into a recipe I do. After I unwrapped the dough I just pressed a bit of finely chopped rosemary it into it. I was lucky and had some super delicious onion and garlic jam on hand, but if you don’t have any, you could just caramelize an onion. Once you’ve spread the onion over the dough, sprinkle some sauteed mushrooms and spinach over top and pop it in the oven. Then just wait for a dreamy aroma to start floating throughout your house.

After about 25 minutes in the oven the tart had puffed up a bit and got crispier. I cut each tart into quarters and placed a slice on each plate . I was really hoping it would be delicious and it was. In fact, it was better than I thought it was going to be. The onions are the underlying flavor, but the mushrooms and spinach add an extra umph and texture that really work. And you just can’t go wrong with puff pastry. Now I have to get back to daydreaming…

mushroom, onion & spinach tart
makes two good sized tarts

2 cups spinach
1/2 lb mushrooms (about 3-4 cups), destemmed and sliced
onion jam or 1 onion, finely sliced
1 package puff pastry
1 tablespoon fresh rosemary, finely chopped

Preheat oven to 375°
Pour a little olive oil in a large saute pan and saute the mushrooms for about 5 minutes. If you’re using onions instead of jam, saute the onion as well.
Meanwhile, unroll the puff pastry on a floured surface. Divide it in half and press the rosemary into each rectangle. Gently fold up the edges to create a crust.
Toss the spinach into saute pan with mushrooms and cook until wilted, about 2-3 minutes.
Spread the jam over pastry and evenly distribute the mushrooms and spinach.
Bake for 20-25 minutes.

Comments: 4 Total

  1. Elyse

    March 24, 2009 at 10:30 am

    What a fabulous daydream to have–especially because it became reality. This tart looks so wonderful. I just love the puff pastry, too! Man oh man, I wish I could make this right this second!

  2. Dana

    March 24, 2009 at 3:56 pm

    I’m on a tart kick and that looks terrific!

  3. Whitney

    March 24, 2009 at 9:06 pm

    I need to start playing with puff pastry. This is lovely

  4. links london

    April 6, 2010 at 9:38 pm

    I need to start playing with puff pastry. This is lovely vv

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