Introduction
A Mushroom and Spinach Tart with Burrata and Toasted Hazelnut Pesto is a showstopper dish perfect for brunch, lunch, or a light dinner. This tart combines a crispy puff pastry base with a creamy, earthy filling made of mushrooms and spinach. Topped with luscious burrata cheese and drizzled with a rich hazelnut pesto, it offers a wonderful mix of flavors and textures. The toasted hazelnuts in the pesto add a nutty crunch, while the burrata provides a creamy, indulgent finish. This recipe is ideal for impressing guests or for treating yourself to a gourmet meal at home.
Ingredients
For the Tart:
- 1 sheet of puff pastry (thawed)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 250 grams mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 150 grams fresh spinach
- Salt and black pepper, to taste
- 1 egg (beaten, for egg wash)
- 1 ball of burrata cheese
For the Hazelnut Pesto:
- 1/2 cup toasted hazelnuts
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Preparation
Step 1: Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a floured surface until it’s about 1/4 inch thick. Transfer it to the prepared baking sheet.
- Using a knife, gently score a border about 1 inch from the edge, being careful not to cut all the way through. This will create a raised crust.
Step 2: Make the Mushroom and Spinach Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the thinly sliced onions and cook until they are softened and caramelized, about 10 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the mixed mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
- Toss in the fresh spinach and cook until wilted, about 2 minutes.
- Season the mixture with salt and black pepper. Remove from heat and set aside.
Step 3: Assemble the Tart
- Spoon the mushroom and spinach mixture onto the puff pastry, spreading it evenly within the scored border.
- Brush the edges of the puff pastry with the beaten egg for a golden crust.
- Bake the tart in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crispy.
Step 4: Prepare the Hazelnut Pesto
- While the tart is baking, prepare the pesto. In a food processor, combine toasted hazelnuts, fresh basil leaves, Parmesan cheese, and garlic cloves.
- Pulse until the ingredients are finely chopped.
- Gradually add the olive oil while the processor is running, until the pesto reaches a smooth consistency.
- Stir in the lemon juice and season with salt and pepper to taste.
Step 5: Finish the Tart
- Once the tart is done baking, remove it from the oven and let it cool for 5 minutes.
- Tear the burrata cheese and place it on top of the tart.
- Drizzle generously with the toasted hazelnut pesto.
- Slice and serve immediately.
Cooking Notes
- Be sure to thaw the puff pastry according to package instructions before using, as it can be difficult to work with when frozen.
- To prevent the tart from becoming soggy, allow the mushroom mixture to cool slightly before spreading it on the puff pastry.
- Toasting the hazelnuts brings out their natural oils and enhances the flavor of the pesto. You can toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently.
Serving Suggestions
- Serve the tart warm or at room temperature with a simple arugula salad dressed with lemon vinaigrette.
- Pair it with a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing accompaniment.
- This tart also works well as an appetizer when cut into smaller pieces.
Tips
- You can customize the mushroom blend based on your preferences. Portobello mushrooms add a meatier texture, while shiitake provide a more intense, earthy flavor.
- If you don’t have hazelnuts, you can substitute them with walnuts or pine nuts for a different twist on the pesto.
- For a vegan option, skip the burrata and use a cashew-based cheese or a drizzle of vegan cream.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week. It also freezes well.
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 10 grams
- Sodium: 320 mg
- Fat: 28 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
Conclusion
The Mushroom and Spinach Tart with Burrata and Toasted Hazelnut Pesto is an elegant yet simple dish that brings together rich, savory flavors with a touch of creamy decadence. It’s a versatile recipe that can easily adapt to various dietary preferences and is sure to impress at any gathering. Whether you’re hosting brunch or looking for a unique dish to serve at a dinner party, this tart will be a memorable addition to your table.
Print
Mushroom and Spinach Tart with Burrata and Toasted Hazelnut Pesto
- Total Time: 50 minutes
Ingredients
Scale
For the Tart:
- 1 sheet of puff pastry (thawed)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 250 grams mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 150 grams fresh spinach
- Salt and black pepper, to taste
- 1 egg (beaten, for egg wash)
- 1 ball of burrata cheese
For the Hazelnut Pesto:
- 1/2 cup toasted hazelnuts
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a floured surface until it’s about 1/4 inch thick. Transfer it to the prepared baking sheet.
- Using a knife, gently score a border about 1 inch from the edge, being careful not to cut all the way through. This will create a raised crust.
Step 2: Make the Mushroom and Spinach Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the thinly sliced onions and cook until they are softened and caramelized, about 10 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the mixed mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
- Toss in the fresh spinach and cook until wilted, about 2 minutes.
- Season the mixture with salt and black pepper. Remove from heat and set aside.
Step 3: Assemble the Tart
- Spoon the mushroom and spinach mixture onto the puff pastry, spreading it evenly within the scored border.
- Brush the edges of the puff pastry with the beaten egg for a golden crust.
- Bake the tart in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crispy.
Step 4: Prepare the Hazelnut Pesto
- While the tart is baking, prepare the pesto. In a food processor, combine toasted hazelnuts, fresh basil leaves, Parmesan cheese, and garlic cloves.
- Pulse until the ingredients are finely chopped.
- Gradually add the olive oil while the processor is running, until the pesto reaches a smooth consistency.
- Stir in the lemon juice and season with salt and pepper to taste.
Step 5: Finish the Tart
- Once the tart is done baking, remove it from the oven and let it cool for 5 minutes.
- Tear the burrata cheese and place it on top of the tart.
- Drizzle generously with the toasted hazelnut pesto.
- Slice and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Protein: 10g