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Spinach, Mushroom & Caramelized Garlic Tart

Call it a tart or call it a quiche — just call this Caramelized Garlic, Spinach and Mushroom Tart delicious

I discovered the idea for this tart tucked inside an old magazine and immediately knew I had to make it. The original recipe was credited to a restaurant pickup in a popular food magazine’s RSVP section, and it combined everything I love: a buttery crust, custard, cheese and lots of savory vegetables. I kept the spirit of that recipe but adapted it to my kitchen. A package of mushrooms in my fridge begged to be used, so the finished dish became Caramelized Garlic, Spinach and Mushroom Tart — sweet, savory and completely irresistible.

Whether you prefer to call it a tart or a quiche is largely semantic. The filling includes eggs, cream and cheese, which are classic quiche elements, while the crust and presentation are just as at home in the tart category. Either way, the result is a rich savory pie that holds together beautifully and makes a satisfying main course for brunch, lunch or a light dinner.

Caramelized Garlic, Spinach and Mushroom Tart from Creative-Culinary.com

A head of garlic might seem intimidating, but when garlic is cooked until soft and caramelized it becomes sweet and mellow rather than sharp. The recipe caramelizes whole cloves, adding a nutty sweetness that balances the savory mushrooms and sharp white cheddar. For texture and brightness, fresh baby spinach is layered between the cheese and the custard, and a short blind-bake ensures the crust stays crisp beneath the filling.

I opted for a straightforward fluted edge rather than any complicated braided decoration. The braids on the magazine cover looked beautiful but overly elaborate for everyday cooking. A simple crimped crust works perfectly and keeps the focus on the flavorful filling.

PIN IT! ‘Caramelized Garlic, Spinach and Mushroom Tart’

Caramelized Garlic, Spinach and Mushroom Tart

This savory tart — also described as a quiche — combines caramelized garlic, sautéed mushrooms, fresh spinach and sharp white cheddar in a buttery pie crust.

Author: Barb

Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins

Course: Pastry and Pie | Cuisine: American, French

Servings: 8 | Calories: 310 kcal per serving

Ingredients

  • Pie dough — homemade or store-bought
  • All-purpose flour, for dusting
  • 5 large eggs
  • 3 heads garlic, cloves broken and peeled
  • Kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Freshly ground black pepper

For the mushrooms

  • 1 tablespoon butter
  • 8 ounces button mushrooms, sliced

For the rest

  • 6 ounces sharp white cheddar, grated (about 2 cups)
  • 2 cups baby spinach
  • 3/4 cup crème fraîche
  • 3/4 cup heavy cream

Instructions

  1. Place a rack in the lower third of the oven and preheat to 350°F (175°C). On a lightly floured surface, roll out the disk of pie dough to a 14″ round. Transfer it to a 9″ pie dish and gently let the dough slump into the dish. Trim the edge, leaving about a 1″ overhang; fold the overhang under and crimp. Freeze the shell for 15 minutes.
  2. Line the chilled crust with parchment or foil, leaving some overhang, and fill with pie weights or dried beans. Blind-bake until the crust is dry around the edge, about 25–30 minutes. Remove the parchment and weights, brush the entire crust with beaten egg, and bake until the crust is dry and set, another 10–15 minutes. Let cool slightly.
  3. While the crust bakes, bring a medium saucepan of salted water to a boil and cook the garlic cloves until they begin to soften, about 3 minutes. Drain well.
  4. Wipe the pan dry and heat the olive oil over medium-high heat. Add the drained garlic and cook, stirring occasionally, until the cloves begin to turn golden, about 2 minutes.
  5. Add the balsamic vinegar and 1 cup of water and bring to a boil. Reduce the heat and simmer until the garlic is tender, about 10–12 minutes. Stir in the maple syrup, rosemary and thyme, season with salt and pepper, and continue cooking until the liquid becomes syrupy and coats the garlic, about 5 minutes. Remove from heat and reserve the garlic and any syrup.
  6. For the mushrooms: melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté until they release their juices and begin to brown. Season lightly with salt and remove from heat.
  7. To assemble: scatter the grated cheddar evenly over the prebaked crust. Top the cheese with the baby spinach and then the sautéed mushrooms. In a medium bowl, whisk together the crème fraîche, heavy cream and the remaining eggs. Season with salt and pepper. Pour the custard mixture over the spinach and mushrooms. Scatter the caramelized garlic and drizzle any remaining syrup on top.
  8. Bake the tart until the custard is set and the top is golden in spots, about 35–40 minutes. Remove from the oven and cool on a wire rack before slicing and serving.

Notes

If you prefer, use a blind-baked crust recipe you like best. The caramelization process mellows garlic dramatically — roasted or slowly cooked whole cloves become sweet and rich rather than pungent. This tart is excellent served warm or at room temperature.

Nutrition

Serving Size: 1 serving

Calories: 310 kcal

Fat: 26 g (40% DV)

Cholesterol: 179 mg (60% DV)

Sodium: 217 mg (9% DV)

Carbohydrates: 9 g (3% DV)

Protein: 12 g (24% DV)

*Percent Daily Values are based on a 2,000 calorie diet.

Keywords

Caramelized garlic, garlic, mushrooms, spinach, tart

Tried this recipe? Let us know how it turned out!