Puff pastry tart with mushrooms, spinach and mozzarella

Ingredients

• 2 sheets Puff pastry (ready-made, kept chilled until assembly)
• 1 egg Egg (beaten with a little water or yolk only for glazing)
• 1 Shallot (finely chopped)
• 300 g Mixed mushrooms (oyster, button mushrooms, etc.) (cleaned and sliced)
• 1 cube Vegetable broth cube (organic, adds flavor without over‑salting)
• 50 ml Dry white wine (to deglaze the pan)
• 200 g Fresh spinach (washed and drained)
• 150 g Grated mozzarella (grated, melty)
• 1 clove Garlic (crushed)
• 1 tsp Herbes de Provence (dried)
• to taste Black pepper (freshly ground)
• to taste Salt
• 2 tbsp Breadcrumbs (or crushed toast) (absorbs moisture from the filling)
• 2 tbsp Olive oil (for cooking the vegetables)

Instructions

1. Prepare the vegetables

   Finely mince the shallot, clean and slice the mushrooms, crush the garlic and rinse the spinach.

   Time: PT15M

2. Sauté shallots and mushrooms

   Heat 2 tbsp olive oil in a pan, add the shallot, then the mushrooms in batches. Sweat over medium heat.

   Time: PT5M

3. Season and steam

   Add the broth cube, a small glass of water, deglaze with the white wine, cover and cook over medium heat until the liquid evaporates.

   Time: PT5M

4. Add the spinach and cool

   Add the spinach, cook until wilted, season lightly, then remove from heat and let cool completely before assembling the tart.

   Time: PT10M

5. Prepare the tart base

   Roll out one sheet of puff pastry on the work surface, sprinkle the center with 2 tbsp breadcrumbs (crushed toast).

   Time: PT5M

6. Spread the filling

   Spread the mushroom‑spinach filling over the pastry leaving a 3‑4 cm border, sprinkle with grated mozzarella.

   Time: PT5M

7. Seal the edges

   Brush the pastry edges with cold water using a brush.

   Time: PT2M

8. Cover and decorate

   Place the second pastry sheet over the filling, press the edges, smooth with the palm and decorate with the back of a knife like a king cake.

   Time: PT5M

9. Cool the tart

   Place the tart in the freezer for 15 minutes (or in the refrigerator for 30 minutes) to firm up the pastry before glazing.

   Time: PT15M

10. Glazing

    Beat the egg (or yolk only) with a little water, brush the entire surface of the tart.

    Time: PT3M

11. Set the glaze

    Return the tart to the freezer for an additional 10 minutes so the glaze adheres well.

    Time: PT10M

12. Preheat the oven

    Preheat the oven to 180°C.

    Time: PT10M

    Temperature: 180°C

13. Baking

    Bake the tart for 40 minutes until the surface is golden and the puff pastry is risen.

    Time: PT40M

    Temperature: 180°C

14. Rest before serving

    Remove the tart from the oven and let rest for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g