Recipe Box, Mushroom & Spinach Tart with Garlic Rosemary Crust


This tart is a party in your mouth,

full of wonderful flavors and textures,

Fresh spinach, mushrooms, onions, roasted garlic, rosemary…


And optional blue cheese and bacon






This is not hard to make,

but it does require a little time in the kitchen

to get the ingredients prepped to assemble the tart





Totally worth the effort!

The crust is rubbed with roasted garlic* so get that started first

or make it a day or two before


*to roast garlic, cut off the top of the head to expose the cloves.  Place on a square of foil, drizzle with olive oil, season with salt and pepper, wrap foil to seal and roast in the oven at 400 degrees for 1 hour.  Can be kept in refrigerator for 1 week




Also if you want to use bacon, cook that before hand

I often roast a pan of bacon strips

and keep them in the refrigerator to use for salads, sandwiches etc.





Okay, let’s make the tart!

Unroll the dough rectangle, pinching the edge to form tart

Prick all over with a fork and cook for 6-8 minutes until firm






Spread partially cooked crust with roasted garlic





Sprinkle with rosemary





Saute the onions and set aside





Saute mushrooms until golden





Combine onions and mushrooms and hit them with a little cream

add cheese and stir until melted





Place spinach leaves in an even layer on tart crust





Sprinkle with bleu cheese*

*omit or substitute Parmesan or Gruyère





Top with Mushroom cream





Top with bacon {optional}

or use cooked chicken, ham, or prosciutto





Sprinkle with Parmesan





You can assemble this earlier in the day and refrigerate for baking later




Dig in!


Spinach & Mushroom Tart with Garlic Rosemary Crust

  • Servings: varied
  • Difficulty: easy
  • Print

1 thin pizza crust dough, such as Pillsbury thin crust in a can

1 head garlic, roasted*

1/2 onion, diced

6 slices bacon, cooked and torn into small pieces

10-12 oz mushrooms, sliced and cooked until golden

2 Tablespoon butter, divided

Olive oil

1/4-1/2 cup heavy cream

4 oz. crumbled blue cheese, Gorgonzola cheese or grated Gruyère cheese, divided

salt & pepper

1 oz. shaved Parmesan cheese

2-3 sprigs fresh rosemary


Unroll dough, and pinch edges to form a tart. Bake at 400 degrees until just golden about 6-8 minutes.

Squeeze roasted garlic head to release the paste and spread garlic paste over dough. Sprinkle with rosemary.

Top with spinach leaves.  Top spinach with 2 oz. grated cheese or bleu cheese crumbles.

In skillet caramelize onions in 1 Tablespoon butter and a drizzle of olive oil on medium low and set aside.

Add mushrooms to skillet, add remaining 1 Tablespoon of butter and increase heat to med high. Cook, stirring occasionally, until golden.

Add onions back to skillet. Hit with 1/4 cup cream and stir until reduced. Add remaining 2 oz. bleu cheese {or other cheese} and stir to melt. Add more cream if sauce is too thick. Season with salt and pepper.  Set aside.

Spread mushroom sauce over spinach leaves in tart and top with bacon or other meat if desired.

Sprinkle with Parmesan.  Tart can be refrigerated now for baking later.

Bake tart at 400 degrees for 10-12 minutes until dough is golden and cheese is melted.  Cut into large squares to serve.


*to roast garlic, cut off the top of the head to expose the cloves.  Place on a square of foil, drizzle with olive oil, season with salt and pepper, wrap foil to seal and roast in the oven at 400 degrees for 1 hour.  Can be kept in refrigerator for 1 week



for another printable version click here


The Mushroom Cream is the same sauce I used for

Cauliflower Steaks with Killer Mushroom Cream Sauce




🍄  🥬   🍕


17 Responses to “Recipe Box, Mushroom & Spinach Tart with Garlic Rosemary Crust”
  1. thefrenchhutch says:

    Oh yum, this tart looks delicious Jenna. I think is would be fun to put together and I love the way it turns out, so pretty. Great for nibbles anytime or enjoyed with a glass of wine for dinner.
    Hope it’s nice there, raining here and stormy……..


  2. This looks unbelievably fabulous. Just fabulous!


  3. This looks so delicious!!!!!! A work of art!


  4. Sounds great! Spinach ~is~ on my list for the next store visit, especially since I’m not holding out much hope for the seeds in my planter this year. Enjoy:@)


  5. Bonnie Morgan says:

    Sounds great and has healthy ingredients.


  6. Nancy says:

    This is beautiful! It’s not only delicious… healthy but oh so beautiful!


  7. Cyndi Raines says:

    This does look pretty tasty, but would have to use the parmesan cheese as I just can’t develop a taste for bleu cheese. Will pin though. Jenna, I made your scones from yesterday’s post and my oh my, they were WONDERFUL!! My hubby and I each had three (oink, oink), lol, but I counted it as our lunch! Ha. I took two to my sister who was not feeling well and she enjoyed them with a nice hot
    cup of raspberry tea, she wants the recipe too! I have had scones only one time before and I wasn’t impressed as I thought they were very bland even with the clotted cream and or lemon curd.
    However, your recipe caught my eye with the good fruit mixed in and it did not disappoint! My dough was not overly sticky as my strawberries became kind of mushy as I diced them (they had been frozen, not fresh) and I think that gave a little more juice. I also loved the lemon glaze which gave it that extra zip. A keeper for sure. Many thanks, 😋.


    • Oh Cyndi I am so glad!! Thanks so much for letting me know, I love hearing feedback as everyone has slightly different tastes. I know you don’t like bleu cheese, but you can always substitute Gruyere, Manchego, sharp white cheddar, or use more Parm. Again, thanks so much, you’ve made my day 🙂


  8. Karen says:

    This does sound very good and when social distancing stops, I’ll make this for appetizers with cocktails for a gathering of friends. Think I’ll sub Gruyère as I know some don’t care for bleu cheese. Pinning…thank you!


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