Last updated on April 17th, 2014
I LOVE THIS TART. It’s filled with mushrooms and spinach. It’s perfumed to the nines with rosemary and vermouth. And oh, the crust! It’s buttery Pate Brisee. Who wants to taste this savory spring symphony?
As a testament to this tart’s deliciousness, I ate the entire thing. And I don’t regret a single bite. You, on the other hand, might like to share it with friends at your next lunch party. Depending on appetites, the tart will serve 4 to 8 people.
To start, make the Pate Brisee dough. The recipe for this fabulous French pastry is described in detail here. Wrap the dough in plastic wrap, and refrigerate for 30 minutes. If you’d like to make the dough well in advance, it can be refrigerated for up to 3 days, or frozen for up to one month (if not one year).
Can you use store-bought crust for this tart? Maybe. But I hope you won’t.
Because nothing — nothing! — beats Pate Brisee.
While the crust is chilling, prepare the filling. First, thaw the frozen spinach. You can thaw it overnight in the fridge, or do what I do: Stick the unopened box in the microwave, and cook on “high” for exactly 4 minutes.
Let the thawed spinach drain briefly in a colander, and then pour it onto a clean tea-towel. Twist the towel as shown, and squeeze out as much moisture as you can. You’d be amazed at how much water spinach contains — I drained at least one cup from my previously-frozen block.
Now drop the spinach onto a board, and chop it finely with a sharp knife. You can accomplish this job in a matter of seconds. I promise.
Next, slice up a bunch of mushrooms. Or, cheat a little, and buy them already sliced. You’ll need about 4 cups of sliced mushrooms for this recipe.
And chop up some fresh rosemary.
Do you love the scent of fresh rosemary? Honestly, I could swim in the perfume.
When I visited Charleston, South Carolina, I noticed that several homes had rosemary hedges. Yes, hedges. And this made me very jealous. Because rosemary is not hardy here in New York’s Hudson Valley.
Heat some butter and olive oil in a skillet.
When the butter has melted and its foam subsides, pour in the onions, the mushrooms, and the spinach. Stir to break up the spinach.
Then stir in some salt, some freshly-ground black pepper, and some rosemary.
Cover the skillet until the onions and mushrooms become soft — about 2 minutes. Then uncover, and stir occasionally with a wooden spoon until the liquid from the mushrooms has evaporated — about 10 minutes.
Brace yourself for this next step: Add a splash of dry French vermouth.
When the vermouth hits the hot pan, it will emit one of the most glorious fragrances known to the culinary world. A fragrance that must be experienced to be believed.
If I were a perfumer, I’d synthesize the scent of simmering vermouth, and have it bottled as a cologne.
I’m not kidding.
Back to our tart-making. Once the vermouth has boiled away, remove the pan from the heat.
While the mushroom mixture is cooling, prepare the cheese base. Pour ricotta, Parmesan, and a big pinch of rosemary into a medium bowl. Stir with a green spatula until all ingredients are combined. Set aside.
Now grab your thoroughly chilled Pate Brisee dough…
And roll it into a 12-inch diameter circle.
Gently fold the circle into a triangle, as above…
And then transfer the dough to a buttered (or vegetable-sprayed) rimless baking sheet, and unfold it.
Don’t have a rimless sheet? Use a regular baking sheet, turned upside-down.
As insurance, set the sheet in the freezer for 2 minutes. You want the dough to be cold for this next step.
Scoop the cheese mixture onto the center of the pastry, and then spread it out, leaving a 2-inch border all around. An off-set spatula is your friend here.
Then spoon the mushrooms atop the cheese.
Now fold the border of the dough over the filling, making little pleats as shown. Lightly pinch the pleats to seal.
Notice how I slopped bits of filling on the side of my dough? This happens if you pleat with one hand, and take photographs with the other.
Probably your pastry will turn out much neater-looking than mine.
Bake on the lower-middle rack of a preheated 400 degree oven until the pastry browns — about 25 minutes. Let cool for 5 minutes.
Slide the tart onto a platter or board…
And dust with freshly-grated Parmesan cheese.
A tender, buttery, crust…a soft, savory filling…a heavenly perfume…what more can you ask of this Mushroom, Spinach & Rosemary Tart? Promise me you’ll make this rustic beauty some day. It’s excellent for lunch. A lunch that includes a bottle of champagne.
Need a copy-and-paste version of the above recipe? Here goes:
Mushroom, Spinach & Rosemary Tart
Adapted from various sources
For the crust:
Single crust Pate Brisee, thoroughly chilled (recipe here)
For the filling:
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 medium onion, minced
4 cups sliced mushrooms
1 box frozen spinach (10 oz), thawed, drained, squeezed dry in a towel, and chopped
1/2 Tablespoon finely chopped rosemary leaves
1/2 teaspoon kosher salt
Freshly-ground black pepper
1/4 cup dry French vermouth
For the cheese base:
1 cup ricotta cheese
1/2 cup freshly-grated Parmesan
1/2 tablespoon finely chopped rosemary leavesThe filling – Heat butter and oil in a skillet set over a medium-high flame. After the butter melts and foam subsides, add the onions, mushrooms, spinach and rosemary. Season with salt and pepper. Cover the pan and cook until the onions and mushrooms are soft — about 2 minutes. Then uncover, and toss the ingredients about with a spoon or spatula until the mushrooms have rendered their juices — about 5 minutes. Add the vermouth; stir. When the vermouth has boiled away, remove the pan from the heat.
The cheese base – Pour the two cheeses and the rosemary into a medium bowl. Stir to combine.
Rolling the dough – Roll the dough into a 12-inch diameter circle. Gently fold into a triangle as shown, and then unfold on a buttered (or vegetable-sprayed) rimless baking sheet. Set the sheet in the freezer for 2 minutes to firm up the dough. (Don’t have a rimless baking sheet? Use a regular sheet, turned upside-down.)
Filling and forming the tart – Spread the cheese mixture on the dough, leaving a 2-inch border all around. Spoon the mushroom mixture atop the cheese. Then fold the 2-inch border of dough over the filling, making pleats every 2 inches or so. Gently pinch the pleats to seal.
Baking – 25 minutes at 400 degrees. Set the oven rack at the lower-middle position, and bake the tart until the pastry browns — 25 minutes. Let cool for 5 minutes, then slide the tart onto a platter or wooden board. Dust with freshly-grated Parmesan. Serve hot, warm, or at room temperature.
A little encouragement: You can prepare the pastry dough, the filling, and the cheese base up to three days in advance. Then you can simply assemble and bake the tart.
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Cary says
I promise 🙂 Fabulous!
Donna B. says
Yes, yes, and yes! I have to remind myself to pick up some spinach next time I’m out shopping!
[and hopefully you didn’t eat the whole thing by yourself in one sitting! :O]
Brenda Johnson says
What a wonderful surprise to be presented with this lovely tart straight from the oven! The pate brisee (which I’m pretty sure would make an old gym sock taste heavenly if wrapped in it!) Was crisp on the bottom yet still tender inside….the earthy flavors of the mushrooms and spinach paired with the rosemary onion and vermouth balanced beautifully. As did the meaty textures of the filling with the creaminess of the cheese…..a delicious lunch! I love my job as taste tester…..thank you Kevin!
Brenda from Cape Cod says
Got to admit, I’m a bit jealous of Brenda the taste tester. 😉 That must be a dream job!
Martha Ellen says
I am SO making this delicious looking tart!
Kim R says
This looks delicious! Sadly, my spatula is white…
Vicki says
Green spatula, huh? Seriously Kevin, any time you need another taste tester, I am right down the street! I am definitely making this tart! Thank you for all of your wonderful recipes!
Mark FK says
Wonderful recipe! Made up the 3 components on Thursday night, and then assembled it on Friday after work before guests arrived. Everyone love it, and they ask for the recipe for themselves. Thanks for posting!
Jane says
Hi, Kevin! I just found your blog through Brenda at Cozy Little House. Your recipes look and sound fantastic…I’m going to get to work on this tart! What a great site you have here!
XO,
Jane
Robert Meehan says
Gonna try this one for Sunday. You’re gonna make a better cook outta me yet!! 😉
Kevin Lee Jacobs says
Mark FK – Happy to hear that you and your guests enjoyed this tart. Music to my ears!
pennifer says
This is what I’m making for Sunday dinner with my mom. And scratch brownies. And salad from the garden.
dori says
I really want to try this. Can I make the pate brisse if I don’t have a food processor? Can I use 10 ounces of fresh spinach, chopped? an I use California dry vermouth?
Janet Livesay says
I am a buddy of your uncle(?) Paul Metzger..so am commenting from far away Oregon. I can ship you trimmings from my Rosemary bushes!. They have taken over my lavender bank.
I am loving your website..
janet
Linda Aaskov says
I cannot imagine purchasing a bottle of Vermouth to use once or twice…can you recommend a substitute? I live alone so I would never have use for a bottle of Vermouth…is that something you could borrow from a neighbor like a coup of sugar?
Judy Pennington says
Kevin, problem, I don’t drink and really hate to buy a bottle of Vermouth just to make this recipe and I don’t know any one who drinks Vermouth. How much difference is it going to make if I don’t include it?
Grazyna says
Sounds delicious. Will make it next week when I’ll make my ricotta.
Kevin Lee Jacobs says
Hi Linda & Judy – In my humble opinion, the mushroom mixture definitely benefits from the splash of vermouth. I don’t drink vermouth, but I use it regularly for de-glazing. A small bottle of the dry French variety costs about $5, if that’s any encouragement!
Peejay says
This looks amazing!!!! I am sooo going to make this for my 50th birthday. Wow 🙂
despina says
I bet this would also be a very good savory treat for breakfast the second day as a substitute for quiche
Anna Lapping says
I love all the components to this, so I’m sure I will love the finished product. I’ll make it very soon,
Anne-Marie says
this mushroom spinach dish is so compelling, I will make it this week! Also, love your boxwood cutting method .. I’d propagated, but so much slower, in a Styrofoam propating tray, I am going to try your method now. And yea on the organics and that is terrible about the bee killing fertilizer! Your blogs are always so very wonderful and fun and informative … I love them.
Mary Lou says
For Linda Aaskov- We dont use alcohol either and I just type in “Alcohol Substitutions Chart” on my computer and I find something that will do every time! Good luck ! It may not taste exactly as Kevin intended but it works well for me! Kevin’s recipes are great even with substitutions!
pennifer says
We ate this tonight. It was really outstanding. I have to say that out of the 3 adults who ate it, no one could really taste the vermouth other than perhaps some certain “something”. I’m sure it’s just our substandard palates. 🙂 I bet you can do without it. But like Kevin says, vermouth is quite cheap, and you can use it for deglazing and it doesn’t go bad. 🙂
Connie says
I live at a high altitude and have a real problem with pastry & bread dough. I would LOVE to use your dough recipe, but don’t feel confident that it would work. Could I substitute and use a phyllo or puff pastry dough?
Sounds really yummy!!!
Love mushrooms & spinach.
Beth Jamieson says
Kevin – this looks heavenly. I have travelers arriving tomorrow night and will have this ready to pop into the oven. Served with a salad and wine, I think we will have a feast. I do have one request: Could you please include the phonetic pronunciation for the foreign words? Pate Brisse is so much more elegant than ‘pie crust’ 🙂 Thanks for a lovely recipe.
Louise says
I wondered if there is a wine that you would choose with the tart. A friend shared your blog with me and I am enjoying it very much. Thank you. /lm
Susie says
This was so delicious! Mine wasn’t the prettiest, but it was still great – very yummy!!!!!
Stacy says
Kevin, I made your mushroom and spinach tart….it was the best meatless dinner I have ever had. Love your site, love your recipies, love your pictures!! You are quite the inspiration!
Linda Hart says
Holy Cow! This is divine!
I had no ricotta so I subbed 8 oz softened cream cheese. Fabulous!
The pate brisee is delightful. It reminds me of an empanada crust I make: 1+1/2 C flour, 3- 3oz. cream cheese- softened, 2 T. butter. Same method.
I will definitely make this again.
Nancy van Ginkel says
Love the Pate Brisee, doubled the recipe and used the other half for a quiche, made the tart for dinner last night with a spring salad. The tart will go on my list for appetizers 🙂 The quiche was for breakfast and the Pate Brisee was so much better than a normal crust. My new go to for a crust.
Elizabeth says
Gonna make this tomorrow. Too bad about the rosemary. It grows like weeds here in south Texas. It’s everywhere.
Jeane says
Oh my heavens. This looks fantastic. I love fresh rosemary, and I love pastry, and I’m always putting my swiss chard into recipes instead of spinach- here’s another one going on my plate soon I hope!
V Joanne Heyob. says
Kevin, have you tried this with fresh spinach? I have a ton growing in my raised bed right now and would love to know your thoughts. How much fresh verses the frozen. Thanks V Jo
Kevin Lee Jacobs says
Hi V Joanne Heyob. – I’ve never tried this tart with fresh spinach. But I can tell you that 10 oz of frozen spinach equals about 1 1/2 to 2 lbs of fresh, cooked spinach.
vivian wachsberger says
This is a fabulous recipe. I make just the spinach and mushroom portion for a side dish frequently. It’s great, thanks Kevin.
Susan says
I made this tart and it was so good I made another. The second time I added some Kalamata olives for a little twist — also excellent. Thanks for the inspiration.
Carolyn A says
I’ve made this twice now; the first time it turned out perfectly, but the second time I was in a hurry because it was late at night, and I made a couple of mistakes: first, didn’t cook off enough liquid so the filling was too wet, secondly I didn’t cool the filling enough before putting it into the pastry. So it melted the pastry and the next thing I knew liquid was leaking through breaks in the pastry onto the tray. Was still delicious, but part of the base was soggy (I ate that bit and gave my guest the lovely short part!) Will definitely make it again, hopefully with no hiccoughs next time – it got rave reviews on both occasions!
Peejay says
Okay, so I didn’t make it for my 50th, but I made it last night. First, it looks beautiful, and second,
it is just soooooo delicious. I had never made a tart before, but now I will be an unstoppable tart trait. Really lovely; thank you so much for sharing.
Connie Sartain says
This looks delish Kevin and I will try it. My message is, however, horticultural in nature and addresses your inability to grow rosemary there in your climate. Here in Southern Oregon we are zone 7 but this winter for instance our low temp. was 3 degrees and my rosemary has weathered that as well as lower at times. I planted a cultivar called “Bar B Que” and it seems to be hardier than other rosemarys. It is very straight and stiff, thick stemmed and designed to use as bar b que skewers ( it works well). Let me know if you aren’t able to locate that variety there and I’ll send you a small pot to try out in your climate. And of course rosemary will come in the house till spring if grown in a pot. Blessings!
Jesselyn A/Jesstinger says
I’m not sure about swimming in rosemary ~ but we do cook with it all the time AND it is also one of our favorite “air-freshners”. Around here, Rosemary Trees also sub as Christmas Trees (dangly earrings make great decorations) and keep our evergreens alive and well in their preferred outdoor environment.
My problem is with the frozen spinach. I know everyone says it’s (almost) as good as fresh spinach but it just never tastes right too me. I really WANT to learn to love it as heaven knows it is infinitely faster, easier, less expensive and has everything go for it ~ except to my mind the taste and texture…
Are there any specific brands or tips / techniques that might help me overcome my fear phobia about this one convenience product that would REALLY make a difference in my life, as I LOVE spinach and add it to just about everything from pasta sauces to soups and even meatballs!
Thanks Kevin, (Brenda, Lily and any/all other kitchen muses that might be around.)
Lois says
This recipe (found in your cookbook) SAVED ME! The night before this year’s St. Paddy’s Day family gathering with corned beef being served, I heard there was a vegetarian (no eggs) in-law visiting who would be joining us. What to serve this guest? This tart! It was a BIG hit!!
Kevin Lee Jacobs says
Hi Lois – I’m so glad this tart came to your rescue! xKevin