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

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry, tart pastry
• Instead of Egg: egg yolk + water, egg white + water
• Instead of Shallot: red onion
• Instead of Mixed mushrooms (oyster, button mushrooms, etc.): porcini, shiitake
• Instead of Vegetable broth cube: homemade broth, vegetable powder
• Instead of Dry white wine: vegetable broth, lemon juice
• Instead of Fresh spinach: frozen spinach, Swiss chard
• Instead of Grated mozzarella: raclette cheese, Gruyère
• Instead of Garlic: garlic powder
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Breadcrumbs (or crushed toast): panko, homemade breadcrumbs
• Instead of Olive oil: sunflower oil

Equipment Needed

• Pan or saucepan
• Mixing bowl
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Chef's knife
• Cheese grater
• Scale or measuring cup

Critical Steps — Do Not Skip

• Allow the filling to cool completely before placing it on the pastry
• Cool the tart (freeze) before glazing
• Brush the glaze properly and set it in the cold
• Bake at 180°C for 40 minutes to achieve a well-risen and golden pastry

Chef Tips from the Video

• Keep all puff pastry sheets frozen until ready to handle.
• Use parchment paper under the tart to prevent it from sticking to the sheet.
• For a richer flavor, add a teaspoon of crème fraîche to the filling before cooling it.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the filling the day before and keep it in the refrigerator
• Assemble the tart and freeze before glazing; bake directly from frozen adding 5 minutes to the cooking time