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.
Very good! Easy to make, and the flavors are delicious. I used a store-bought puff pastry to save time, and it worked perfectly. The combination of mushrooms and spinach is a classic.
Easy to make and absolutely beautiful! This tart is perfect for a dinner party. Everyone loved it. The creamy ricotta filling with the earthy mushrooms is a winning combination. Highly recommend!
It was alright. I found the recipe a little bit bland. I added some extra herbs and garlic to try to compensate, and it helped a bit. The pastry was nice and flaky, which saved the dish.
It was okay. The tart was a bit bland, even with the garlic and herbs. I think it needed more seasoning, maybe some salt and pepper to really bring out the flavors. The pastry was good, though.
It was a decent tart. The flavors were good, but I thought it could have used more mushrooms. Maybe I'll double the mushroom quantity next time. The pastry was nice and crispy.
