Mushroom and spinach puff pastry tart

mushroom and spinach tart
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A quick and simple mushroom & spinach filled puff pastry tart, in a garlic and soy based cream. Cqn be made in advanced and reheated assembled just before serving.

Begin by chopping an onion and sauté in a pan on a medium heat in a little plant butter to soften for a few minutes

While the onion cooks, chop all the mushrooms in half and put them in the pan on top of the onions.

Add a splash of water and cover with a lid to cook for 10 mins. This will steam the mushrooms and speed up the cooking.

After 10 mins take the lid off and stir the mushrooms, Mushroom will have released lots of liquid so reduce the heat to a simmer and let liquid evaporate.

Preheat the oven to 180C.

Once reduced, add two handfuls of baby spinach on top and replace the lid and let the spinach wilt.

Crush a garlic clove and mix it into the mushrooms and then stir in two tablespoons of plant based single and cook for a two more minutes then turn off heat.

Roll out the puff pastry and place it on a metal roasting tray lined with non stick baking paper.

Using a knife, score a border around the puff pastry. Then use a fork to pierce all over the pastry inside the border, this will stop that base from puffing up as much as the border.

Place the pastry in the oven and bake for 15 mins or until its golden brown and cooked through. Take the pastry out of the oven and allow to cool slightly. gently push down the pastry inside the border forming a pastry case for the mushroom filling.

Now you can wait (with the mushroom in the pan and th pastry on the tray) until you are ready to serve.

10 mins before you want to serve, place the pastry into a warm oven to reheat and then gently reheat the mushrooms in the pan.

Once the mushrooms are gently bubbling, remove the pastry from the oven and pour the mushroom mix into the pastry case and serve.

Cut the tart into 4 and serve immediately.

Optional ideas – make individual pastry cases, add fresh thyme or fresh parsley at the end and stir into the mushroom mix.

mushroom tart
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5 from 1 vote

Mushroom and spinach puff pastry tart

A quick and simple plant based mushroom and spinach filled puff pastry tart, in a garlic and plant based cream. Can be made in advanced and assembled just before serving.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Modern British
Servings: 4 people
Calories: 484kcal

Ingredients

  • 400 g brown mushrooms wiped clean
  • 320 g ready rolled vegan puff pastry 1 packet of puff pastry
  • 50 g baby leaf spinach 2 large handfuls
  • 50 ml plant based cream
  • 1 clove garlic

Method

  • Begin by chopping an onion and sauté in a pan on a medium heat in a little plant butter to soften for a few minutes
  • While the onion cooks, chop all the mushrooms in half and put them in the pan on top of the onions.
  • Add a splash of water and cover with a lid to cook for 10 mins. This will steam the mushrooms and speed up the cooking.
  • After 10 mins take the lid off and stir the mushrooms, Mushroom will have released lots of liquid so reduce the heat to a simmer and let liquid evaporate.
  • Preheat the oven to 180C.
  • Once reduced, add two handfuls of baby spinach on top and replace the lid and let the spinach wilt.
  • Crush a garlic clove and mix it into the mushrooms and then stir in two tablespoons of plant based single and cook for a two more minutes then turn off heat.
  • Roll out the puff pastry and place it on a metal roasting tray lined with non stick baking paper.
  • Using a knife, score a border around the puff pastry. Then use a fork to pierce all over the pastry inside the border, this will stop that base from puffing up as much as the border.
  • Place the pastry in the oven and bake for 15 mins or until its golden brown and cooked through. Take the pastry out of the oven and allow to cool slightly. gently push down the pastry inside the border forming a pastry case for the mushroom filling.
  • Now you can wait (with the mushroom in the pan and th pastry on the tray) until you are ready to serve.
  • 10 mins before you want to serve, place the pastry into a warm oven to reheat and then gently reheat the mushrooms in the pan.
  • Once the mushrooms are gently bubbling, remove the pastry from the oven and pour the mushroom mix into the pastry case and serve.
  • Cut the tart into 4 and serve immediately.

Notes

You can also add fresh thyme or fresh parsley at the end and stir into the mushroom mix.
You could also make individual pastry cases

Nutrition

Calories: 484kcal | Carbohydrates: 43g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 225mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1175IU | Vitamin B12: 1µg | Vitamin C: 4mg | Vitamin D: 1µg | Calcium: 41mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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