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Garlic Mushroom & Spinach Puff Pastry Tart

A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans.

Garlic Mushroom & Spinach Puff Pastry Tart just out of the oven


Wow! What a summer! 

You may have wondered where I've been?

We've had a couple of weeks relaxing in Cyprus and since we got home we've been enjoying the sun here in Scotland.

The boy is out on his bike pretty much constantly and long dog walks on beaches are a daily thing. 

Meals are simple, like this gloriously golden puff pastry pie.

Garlic mushroom tart on a white plate with new potatoes and carrot slices


I made this rather fabulous tart for dinner last night and served it with Jersey Royal Potatoes (don't you just love them?) and lightly cooked carrots. It was so, so good!

I hummed and hawed about the name of this. 

Should it be a pie or a tart? 

I would call it a tart, but maybe you call it something different. A slice maybe?


I used ready-rolled puff pastry to make this tart, but you can make your own or buy a block of pastry and roll it out.

Take the pastry out of the fridge, remove from the box and leave on a plate to come to room temperature before using it. 15 to 20 minutes will be enough. 

If you try to roll or indeed unroll pastry straight out of the fridge it is likely to crack.


You can use homemade pastry to make this tart if you have time and if you are a dab hand making it, it will rise even more than shop-bought pastry and be even more glorious.

Most of us mere mortals buy ready-made.

It's actually really good quality!


Most puff pastry is vegan friendly even if there isn't a logo on the pack.

Just check the back to make sure.

Pastry labelled 'all butter' should be avoided as it is not suitable for vegans.

if you love mushrooms try - Scottish Mushroom Stew

Close up of Garlic Mushroom & Spinach Puff Pastry Tart


  • olive oil - or other mild oil
  • ready-rolled puff pastry - or homemade if you are a domestic goddess
  • chestnut mushrooms - you can use other mushrooms, flat cap are good in this tart
  • garlic  - a must
  • fresh thyme - if you don't have fresh thyme, you may use dried thyme
  • creme fraiche - vegan or regular, if you can't find any you could use cream cheese, but it won't have that piquancy
  • fresh spinach - if you only have frozen spinach, defrost it completely and pat will kitchen paper to remove as much liquid as possible
  • vegan or veggie parmesan - you can use another hard cheese, but this gives the best flavour
  • salt and pepper


  1. It's easy to make
  2. It's quick to make
  3. It can be served hot or cold
  4. It's versatile - you can serve it hot for dinner with baby potatoes and vegetables or cold for lunch on its own or with salad
  5. It's packed with mushrooms - yes I love them!
  6. It's so tasty!


I love when readers get in touch with me to say they are enjoying my recipe. They share them my email and on social media.

Susan got in touch to say they loved this stew and gave me permission to share her comment.

I always think it's good to see what other people think.

reader's photo of garlic mushroom and spinach tart

If you make one of my recipes and enjoy it you can share what you thought and a comment in one of these places.

  • Tinned Tomatoes Facebook page
  • Living on the Veg - my Facebook group (if you've not joined, go join now, it's a super friendly group)
  • Twitter - @tinnedtoms
  • Email -
  • Pinterest - jactinnedtoms - if you find this recipe through a pin, save a pin and when you make the dish you can then share a photo or comment on the pin

Garlic Mushroom & Spinach Puff Pastry Tart

Step-by-step instructions

(full recipe at bottom of post)

chestnut mushrooms

Step 1. Chestnut mushrooms

Remove the pastry from the fridge to come to room temperature, then clean or peel the mushrooms and cut into halves or thirds, depending how big they are. 

I like chestnut mushrooms for their nutty flavour.

sauteed garlic mushrooms in a white cast iron frying pan

Step 2. Saute the mushrooms

Saute the mushrooms in olive oil with crushed garlic and fresh thyme. 

Season well with salt and pepper. 

Cook until there is no liquid in the pan. You don't want to add liquid to a tart.

sauteed garlic mushrooms and spinach in a white cast iron frying pan

Step 3. Add spinach

Add a couple of handfuls of fresh spinach, that's been rinsed and shaken dry. 

It may seem a lot, but the spinach wilts and then all of a sudden there doesn't seem to be much at all. 

You could add more if you like, but I wanted the mushroom flavour to shine through in this tart.

 Once it has wilted, turn off the heat and set it aside while you prepare the pastry.

ready rolled puff pastry, unrolled with a border scored on it

Step 4. Prepare the puff pastry

Unroll the puff pastry. If you are using ready-rolled puff pastry it will be on baking paper. 

You can leave it on the paper and place on a baking tray before baking. 

If you are using a block or homemade pastry, roll the pastry thinly, then place it on non-stick baking paper and then onto a baking tray.

Score a border around the edge to make your crust. No need to add any extra pastry or roll it or anything, if you don't add any topping to the border it will puff up nicely.

pastry topped with creme fraiche and black pepper

  Step 5. Base layer

There are a variety of flavours you can use on puff pastry tarts. I often use tomato puree; pizza sauce; pesto, hummus or an olive tapenade

For this mushroom tart I used creme fraiche. 

We like Oatly Creme Fraiche, which is, you guessed it, made from oats and suitable for vegans, but if you're vegetarian you can use regular creme fraiche.

Spread a generous layer of creme fraiche in an even layer up to the border, then sprinkle over a generous grinding of black pepper.

pastry topped with mushrooms and spinach

Step 6. Add the mushrooms

Add the mushrooms and spinach in an even layer inside the border. 

Isn't it looking tasty?

slither of vegan parmesan on mushroom tart

Step 7. Finishing touch

As a finishing touch, add slivers of veggie or vegan Parmesan to the tart. 

Use a potato peeler to get the perfect sliver. 

Vegetarian Parmesan is often called pasta or hard cheese. Tesco offer a Pecorino that is suitable for vegetarians and many supermarket's budget range are veggie.  

For a vegan tart we use Violife Prosociano, which has that wonderful tang of Parmesan and is made from coconut oil and olive extract.

baked easy garlic mushroom and spinach pie

8. Bake until golden

Bake in the oven for 20-25 minutes until the pastry is golden and crisp. Serve while still warm.

pin it for later

A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans with step-by-step instructions and photos.  A light dinner with tasty leftovers for lunch. #mushroomtart #garlicmushroomtart #mushroompie #mushroomandspinachtart #vegantart #veganpie #vegetarianmushroomtart #vegetarianpie


If you like easy puff pastry tarts like this one, try some more of my recipes. From top right clockwise, there is a Tomato, Red Onion and Vegan Feta Tart, which is a real classic.

The Mini Margherita Puff Pizza Pies are my son's favourite tart and I must admit I love them too.

My Easy Mediterranean Tarts are super popular with my readers and a real family favourite.

Finally, you could try my Beet, Chive and Asparagus Tarts, which are fabulous when asparagus is in season.

Also check out my post 25 Awesome Puff Pastry Recipes for Vegans for more ideas.

Layered Veggie Burger Pies on a wooden board


Layered Veggie Burger Pies

A simple layered puff pastry pie filled with well-cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs.

vegan tart, vegan pie, vegan puff pastry, mushroom tart, mushroom pie, mushroom and spinach tart, easy mushroom tart, vegetarian mushroom tart
british, vegan, vegetarian
Yield: 4

Garlic Mushroom & Spinach Puff Pastry Tart

Garlic Mushroom & Spinach Puff Pastry Tart

A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach. Suitable for vegetarians and vegans.
prep time: 10 Mcook time: 30 Mtotal time: 40 M


  • 1 tbsp olive oil
  • 200g ready rolled puff pastry
  • 500g chestnut mushrooms, cleaned or peeled and cut in half
  • 2-3 cloves garlic
  • a few sprigs of fresh thyme
  • 2-3 generous tbsp creme fraiche (vegan or regular)
  • 100g/1/2 cup fresh spinach (a couple of handfuls)
  • a few slithers of vegan or veggie parmesan
  • salt and pepper


How to cook Garlic Mushroom & Spinach Puff Pastry Tart

  1. Remove the pastry from the fridge and pop on a plate to come to room temperature.
  2. Preheat your oven to 200c/180c fan/400f/gas mark 4.
  3. Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.
  4. Season the mushrooms with salt and pepper while they are cooking.
  5. Rinse and dry the spinach, then add to the pan and cook until it has wilted. Set aside and prepare the pastry.
  6. Roll out the pastry, leaving on the baking paper and place on a baking tray.
  7. Score out a border around the tart base.
  8. Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.
  9. Top with the mushrooms and spinach, avoiding the border.
  10. Add a few slithers of vegan or vegetarian parmesan. Shave these of the block with a potato peeler.
  11. Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden.
  12. Serve with new potatoes and vegetable or salad.
  13. Enjoy!


I bought a 325g box of ready rolled pastry, but didn't use all the pastry.

You could use the whole pastry and spread the filling out more. I used my reserved pastry to make a pizza pastry for my son just loves them. See my post for the recipe.
Fat (grams)
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Created using The Recipes Generator


  1. Beauty is in simplicity! Fabulous tart that would be a great brunch option for me. Just need to get enough mushrooms for it.

    1. Yes it is simple but fab. Not being able to get mushrooms sounds like a horror story to me.

  2. So many possibilities! This version looks incredible! We love mushrooms!

  3. I love mushrooms and this looks yummy. I am going to pick up mushrooms when I shop tonight and make it this week. Jill

  4. This looks so light and flavorful! Brunch or dinner - this is delicious!

  5. This tart looks delicious! I am always looking for recipes using puff pastry. It's my favorite!

    1. Thanks Ellen and me too. Puff pastry is lovely stuff.

  6. Oh my goodness! This looks and sounds super delicious and inviting 👌 Perfect for weekend brunch N

  7. My bf is obsessed with mushrooms and so I am definitely going to give this a try for him. It looks delicious.

  8. This tart looks really delicious. I'm a big fan of mushrooms so I'll be making this before Summer ends. Pinned!

  9. Yes, please! This is very much my kind of food, so simple and so many delicious flavours.

  10. What could I use as a substitute for the creme fraise? I don’t have the ingredient and wondering would would be a good substitute? Thanks!

    1. You could use cream cheese or vegan cream cheese. You wouldn't get the tang but you would get the creamy base.

  11. Could the base be with ricotta?

    1. Yes you could definitely use ricotta. Go for it!

  12. Made this tonight. What a delightful dish! Wanted to try something other than chicken pie, and the tart is a winner. I added feta to it and made strips as a lattice over a circular pastry sheet. My partner ate half the tart :) I'll definitely be trying more of your recipes!

    1. Oh that's so nice to hear. I am so glad you both enjoyed it. I love this one too. Thanks so much for taking the time to leave a comment.

  13. I made this recipe for my non-vegan friends yesterday and we all loved it. It's very simple to make and very tasty, thanks a lot for the recipe! I couldn't get vegan creme fraiche so used the Violife cream cheese. It had a good tangy flavour and the cheese made an excellent sauce for the mushrooms. Instead of parmesan I sprinkled it with crushed nutritional yeast. Looks great when it comes out of the oven and honestly it takes 15 minutes to put together.

    1. I am so glad you and your friends enjoyed it. Yes it does look impressive, but we can keep how easy it is to ourselves lol!

      Good switch with the cream cheese. That's what I would do it. I've not been able to get Oatly creme friache lately either.

      Thanks for taking the time to let me know.

      Jac x

  14. Slither is something a snake does. The word is sliver.

    1. You are of course right. I didn't notice I'd done that.

  15. I've made this a few times now and it's totally delicious and so easy. Thanks for sharing 😍

  16. Made this for the first time as part of a bigger spread for a birthday celebration brunch and it really shined! Easy to make and so delicious - it got lots of compliments from all ages and I was asked to share the recipe! Thanks!

    1. Yay! So pleased you liked it. It's a favourite here

  17. Kind of made this tonight having seen the recipe. No spinach but fried off some leeks to add to the mushrooms. Mixed the creme fraiche with some Shreeze Garlic and Herb Cream Cheese to use up what was left in the tub. Everybody enjoyed it. Thanks for the inspiration - and helping me to use up what was in the fridge.

  18. Made a version of this tonight. No spinach but fried off some leek as wella s the mushrooms. Had some Shreese Garlic and Herb Cream Cheese which I mixed with the creme fraiche. Everyone enjoyed it...and I made some space in the post-festive fridge. Thanks for the inspriation.

    1. I'm so glad you enjoyed it Lesley and nice tweaks.

  19. Just made this but had to sub white sauce instead of creme fraiche (none at home) and forgot the thyme, super tasty and easy to make. Thanks for sharing it, definitely will be making this again.

    1. oh nice idea! I recently made a tart with a white sauce too and it was lovely.

  20. Vegetable tarts are delicious but there is something particularly satisfying about mushrooms and all that delicious garlic!

  21. Such a tasty tart and so easy to make. I made this for dinner last night and it was perfect with a salad.

  22. This look great for the vegans in the family . Can it be made in advance and frozen please?

    1. Yes you can freeze it. Make the tart and at the point you would bake it, flash freeze it and pop it in a freezer bag. It can be quite good to make it into 4 or size smaller tarts for freezing. Then bake from frozen.

  23. Love love love .. only thing I hate is sharing lol.. it is well tasty

    1. Way, way too much verbiage before recipe. I love the recipe and will try it but have no time to read all that first. Some people use “jump to recipe” and I really appreciate that rather than being asked subscribe every minute or so. I did subscribe but very reluctantly, being afraid now to look at other recipes because of time constraints

  24. I know, it's a pain. Google expect longer posts, so I am kind of tied into that and the ads pay for the blog. However, I have a weectrick for you. Hit comments at the top of any page, it will whizz you to the bottom and the recipe card is just above the comment section. Hope that helps.

  25. Thank you! I will try that. Making the recipe tonight but of course forgot the creme fraiche and not going back to the grocery store!. Also, shut off auto correct. It said theorem fraiche for creme fraiche. I guess it doesn't know any French words. Tant pis.

    1. I hope you enjoyed it. I am now curious what you used instead.

  26. I'm still asking for way less verbiage before recipe. Others don't do that. I am making mushroom tart but won't make any more of your recipes if I have to scroll for 10 minutes. Nor will I recommend you to anyone else. No one has time to read a whole cookbook before making a grocery list. Please Jump to recipe, please

  27. Seconds really but yes there is a lot of info. I am kind of tied over a barrel as this is what Google requires and many inexperienced cooks do find it useful. I can't add a jump to recipe as I am on Blogger but I can offer you a wee trick. Hit comments at the top of any recipe and it will whizz you to the bottom. The recipe card is just above the comment section.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x