Garlic Mushroom & Spinach Puff Pastry Tart

A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans. Inspired by tinnedtomatoes.com.

Garlic Mushroom & Spinach Puff Pastry Tart
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 tbsp olive oil
 200 g ready rolled puff pastry
 500 g chestnut mushrooms cleaned or peeled and cut in half
 23 cloves garlic
 a few sprigs of fresh thyme
 23 tbsp creme fraiche (vegan or regular)
 100 g fresh spinach (a couple of handfuls)
 a few slithers of vegan or veggie parmesan
 salt and pepper

Nutrition Facts

Servings 4


Amount Per Serving
Calories 142
% Daily Value *
Total Fat 6g10%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 263mg11%
Potassium 1847mg53%
Total Carbohydrate 17g6%
Dietary Fiber 7g29%
Sugars 4g
Protein 12g24%

Vitamin C 143%
Thiamin 91%
Vitamin B6 53%
Folate 129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

1

Remove the pastry from the fridge and pop on a plate to come to room temperature.

2

Preheat your oven to 200c/180c fan/400f/gas mark 4.

3

Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.

4

Season the mushrooms with salt and pepper while they are cooking.

5

Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.

6

Score out a border around the tart base.

7

Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.

8

Top with the mushrooms and spinach, avoiding the border.

9

Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a potato peeler.

10

Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden.

11

Serve with new potatoes and vegetable or salad.

12

Enjoy!

NOTES
13

Bought a 325g box of ready rolled pastry, but didn't use all the pastry. You could use the whole pastry and spread the filling out more.

Ingredients

 1 tbsp olive oil
 200 g ready rolled puff pastry
 500 g chestnut mushrooms cleaned or peeled and cut in half
 23 cloves garlic
 a few sprigs of fresh thyme
 23 tbsp creme fraiche (vegan or regular)
 100 g fresh spinach (a couple of handfuls)
 a few slithers of vegan or veggie parmesan
 salt and pepper

Directions

1

Remove the pastry from the fridge and pop on a plate to come to room temperature.

2

Preheat your oven to 200c/180c fan/400f/gas mark 4.

3

Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.

4

Season the mushrooms with salt and pepper while they are cooking.

5

Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.

6

Score out a border around the tart base.

7

Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.

8

Top with the mushrooms and spinach, avoiding the border.

9

Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a potato peeler.

10

Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden.

11

Serve with new potatoes and vegetable or salad.

12

Enjoy!

NOTES
13

Bought a 325g box of ready rolled pastry, but didn't use all the pastry. You could use the whole pastry and spread the filling out more.

Garlic Mushroom & Spinach Puff Pastry Tart

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