Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add sliced mushrooms to the skillet and cook until softened and browned, about 8-10 minutes. Season with salt and pepper.
Stir in fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine ricotta cheese, grated Parmesan cheese, eggs, chopped fresh thyme, and nutmeg. Mix well.
Stir the mushroom and spinach mixture into the ricotta cheese mixture. Mix until well combined.
Unfold the puff pastry sheet on the prepared baking sheet. Spread the mushroom and ricotta mixture evenly over the puff pastry, leaving a 1-inch border.
Fold the edges of the puff pastry over the filling, creating a crust. Brush the crust with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
Let the tart cool slightly before slicing and serving. Garnish with fresh thyme sprigs, if desired.
This recipe is a keeper! Simple to prepare, yet it looks and tastes incredibly elegant. I made it for a special occasion, and it was a huge hit. The flaky pastry, combined with the savory filling, is simply perfect.
The tart was ok. The ricotta was a bit overwhelming in terms of flavor. Maybe I'll try adding more mushrooms and less cheese next time. The pastry was good, but the filling could use some work.
A very nice vegetarian option. I liked the mix of textures and flavors. I used cremini mushrooms, and they worked really well. Next time, I might try adding some caramelized onions for extra sweetness.
Absolutely delicious! The combination of mushrooms and spinach with ricotta is heavenly. The puff pastry was perfectly flaky, and the flavors were so well-balanced. I added a little Parmesan cheese, as suggested, and it was a fantastic addition. Will definitely make this again!
This was a really tasty tart. The instructions weren't included, so I used a similar recipe I found online for baking the puff pastry. My only suggestion would be to sauté the mushrooms and spinach a bit longer to reduce some of the moisture before assembling the tart.
