Recipe Box, Mushroom & Spinach Tart with Garlic Rosemary Crust

the Painted Apron

4 years ago

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

*swoon*

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

Course Appetizer, Brunch, Main Course, Side Dish

Cuisine American

Keyword bacon, bacon cheeseburger, bleu cheese, caramelized onions, dessert pizza, flatbread,, mushrooms, rosemary, savory tart, spinach

Prep Time 30

Cook Time 10

Ingredients

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

Instructions

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 as a main dish or side dish, or smaller squares for appetizers