Description

This Savory Mushroom and Spinach Tart is the perfect balance of flaky crust, creamy filling, and earthy vegetables. Sautéed mushrooms, fresh spinach, and melty cheddar cheese come together for a flavor-packed dish that can be enjoyed for brunch, lunch, or dinner. With a buttery crust made from cream cheese and a deliciously seasoned filling, it’s elegant yet easy to prepare. Serve this tart warm or at room temperature alongside a fresh salad for a simple, comforting meal.

Ingredients

Scale

For the Crust:

7 oz all-purpose flour
½ cup rye flour
¼ tsp baking soda
½ to 1 tsp salt (to taste)
1 tsp sugar (to taste)
⅓ tsp ground black pepper (adjust to taste)
3 ½ tbsp cold butter, cut into small cubes
7 oz cream cheese
1 to 2 tbsp milk

For the Filling:

3 tbsp butter
1 small onion, chopped
12 oz button mushrooms, chopped
3 cups fresh spinach, chopped
Salt and ground black pepper to taste
Pinch of nutmeg
5 oz milk
2 eggs
5 oz cheddar cheese, shredded

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Instructions

1. Prepare the Crust:

In a large mixing bowl, combine all-purpose flour, rye flour, baking soda, salt, sugar, and ground black pepper.
Cut in the cold butter and cream cheese using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add 1 to 2 tablespoons of milk, mixing until the dough comes together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 375°F (190°C).

3. Roll Out the Dough:

On a floured surface, roll out the chilled dough to fit a tart pan.
Press the dough into the pan, trimming off any overhang. Prick the bottom with a fork.
Bake the crust for 10 minutes. Remove from the oven and set aside.

4. Make the Filling:

Melt the butter in a large skillet over medium heat.
Sauté the chopped onion until it becomes soft and translucent (about 3 minutes).
Add the chopped mushrooms and cook until their moisture evaporates and they start to brown (about 5-7 minutes).
Stir in the chopped spinach and cook until just wilted.
Season with salt, black pepper, and a pinch of nutmeg.

5. Prepare the Egg Mixture:

In a separate bowl, whisk together milk and eggs until well combined.

6. Assemble the Tart:

Spread the mushroom and spinach mixture evenly over the pre-baked crust.
Pour the egg and milk mixture over the vegetables.
Sprinkle the shredded cheddar cheese on top.

7. Bake the Tart:

Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let it cool slightly before slicing.

8. Serve & Enjoy:

Serve warm or at room temperature with a side salad or your favorite soup.

Notes

For a creamier texture, you can substitute heavy cream for the milk.
Make sure to drain the spinach thoroughly to prevent a soggy crust.
You can prepare the crust and filling in advance and assemble just before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: European-inspired