Warm Mushroom & Greens Tart

Savory tarts have long been a French lunchtime favorite, marrying flaky pastry with whatever the market offers. This warm version layers mixed mushrooms, wilted greens, and nutty Gruyère over buttery puff pastry for an easy shareable centerpiece.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 13g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 (about 14 oz), thawed store-bought puff pastry sheet
• 1 lb mixed mushrooms (cremini, oyster, chanterelle)
• 2 shallots
• 2 cloves garlic
• 2 tsp fresh thyme leaves
• 4 cups baby spinach or baby kale
• 2 large eggs
• 1/2 cup crème fraîche or full-fat sour cream
• 1 cup shredded Gruyère cheese
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp snipped fresh chives
• 1/2 for finishing lemon
• 1 tbsp all-purpose flour for dusting

Instructions

1. 1Heat the oven to 400°F. On a lightly floured surface, roll the puff pastry into a roughly 11-by-14-inch rectangle. Transfer to a parchment-lined baking sheet.
2. 2Score a 1-inch border the edge without cutting through, then prick the center all over with a fork so it stays flat. Chill the pastry 10 minutes while you prep the topping.
3. 3Wipe and slice or tear the mushrooms into even pieces. Thinly slice the shallots and mince the garlic.
4. 4In a large skillet over medium-high heat, warm olive oil and butter. Add the mushrooms and cook without stirring at first until deeply browned on one side, then toss and continue until they are golden and most liquid has evaporated, 8 to 12 minutes.
5. 5Add the shallots and cook until soft and sweet, about 3 minutes. Stir in garlic and thyme for 30 seconds. Pile in the greens and wilt just until collapsed and still bright, 1 to 2 minutes. Season with salt and pepper, then cool 5 minutes so the mixture is warm, not piping hot.
6. 6Whisk the eggs with crème fraîche, half the Gruyère, salt, and pepper until smooth. Spread this thin custard layer inside the pastry border.
7. 7Spoon the warm mushroom-greens mixture evenly over the custard and scatter the remaining Gruyère on top. Fold or crimp the pastry border up slightly to hold everything in.
8. 8Bake until the pastry is puffed and deep golden and the cheese is bubbling with browned spots, 22 to 28 minutes. The center should look set, not wet.
9. 9Cool on the sheet 8 to 10 minutes so slices hold together. Finish with snipped chives and a light grate of lemon zest for lift.
10. 10Cut into six neat squares or rectangles and arrange on a board for sharing. Serve warm as a weekend lunch centerpiece; leftovers reheat beautifully for desk lunches the next day.