Spinach & Mushroom Tart

Spinach and mushrooms combine well as a filling for quesadillas, omelets, crepes etc. Today I used them in savory puff pastry tarts. The combined flavors of the vegetables don’t necessarily require the addition of herbs or spices, although fresh basil would work nicely.

Onion, garlic, sweet red pepper, mushrooms and kosher salt, all at the same time, went into a hot pan greased with avocado oil. The vegetables were sautéed at medium high heat until the pan began to dry up.

spinach and mushroom tart

spinach and mushroom tart

 

Spinach was then added. I took advantage of the moisture from the washed spinach to deglaze the pan.

spinach and mushroom tart

spinach and mushroom tart

 

Five inch squares of puff pastry dough were placed into tart molds and filled with the spinach/mushroom mixture.

spinach and mushroom tart

spinach and mushroom tart

 

These could have been baked at this point, but it was approaching mid afternoon and I hadn’t eaten since the evening before. I was almost hungry enough to eat a shoe but my appetite called for something a little more tasty, so feta cheese was crumbled on top.

spinach and mushroom tart

 

The tarts were baked at 425ºF until golden brown.

spinach and mushroom tart

 

The spinach and mushroom tart shared the plate with Faye’s mashed potato salad.

spinach and mushroom tart



 

 


8 thoughts on “Spinach & Mushroom Tart

  1. This looks delicious (sans cheese), but rock on, my friend!! Good fresh vegetables really don’t need much added flavoring. You are so fortunate to have such an abundance at the ready!

    Liked by 1 person

  2. Pingback: Spinach & Mushroom Tart — Pleasant Peasant Cuisine – HealthNuts.club

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