Spinach and Mushroom Tart

  • Easy
  • 45min
  • 8 Servings
  • Savoury


  • 300g of pâte sablée
  • 200g of spinach
  • 100g of mushrooms
  • 1 onion
  • 50g of shredded cheddar or mozzarella cheese
  • 3 eggs
  • Salt and Pepper
  • Nutmeg powder + garlic powder
  • 180°C
  • 30min
  • Prepare your shortcrust pastry as described here.
  • Cut the onion into slices and sauté it in some vegetable oil until it gets a gold color.
  • Wash the spinach and sauté it in a pan. Get rid of the extra water.
  • Cut the mushrooms into slices.
  • In a large bowl, mix the spinach, onions and mushroom together. Add cheese.
  • Add eggs to the mixture. Usually, in this kind of tarts where I need 3 eggs, I use one egg yolk in the pâte sablée then 2 eggs + 1 egg white into the stuffing.
  • Season with salt, pepper, nutmeg powder and garlic powder.
  • Spread the pâte sablée and place it in an oven plate of your choice.
  • Add the tart mixture and decorate if desired.
  • Bake in a preheated oven at 180°C for 25 to 35 minutes.