Mushroom, spinach and onion tart

Mushroom, spinach and onion tart

This mushroom tart has been the main vegetarian course for Christmas for several years now. It’s popular with carnivores as well. Last night, the carnivores helped themselves to seconds, and my meat-loving stepson declared it better than the turkey. It’s a very easy and fast recipe, and with some pre-prep, can be cooked in the oven once the turkey is removed and resting/being carved.


1 sheet frozen puff pastry, ready rolled, thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese or blue/stilton, crumbled


Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle if not ready-rolled. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.

Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.

In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

Top dough with mushroom-spinach mixture. Scatter onion and cheese on top. Bake  about 15 minutes.

If making ahead, pre-bake the pastry and cook the mushrooms and onions. About 15 minutes before serving, spread the pastry with the mushroom-spinach mixture. Scatter the onion and cheese on top and bake. I have tried this recipe with goat cheese and also with feta one year because someone at the table didn’t like goat. This year I used stilton and it was the best one yet. The stilton melts beautifully and adds a fantastic flavour to the mushrooms.

To serve, cut into 6 large squares and place on a platter with some wilted kale.

This recipe originally comes from Martha Stewart

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