Spinach and Cream Cheese Savory Tart

1.Preheat your oven to 375°F (190°C).

2.Roll out the puff pastry sheet on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Gently press the pastry into the pan, trimming any excess edges. Prick the base with a fork to prevent puffing during baking.

3.Place a piece of parchment paper over the pastry and fill with pie weights or dried beans. Blind bake the crust for 15 minutes until lightly golden. Remove weights and parchment, then bake for an additional 5 minutes. Remove from oven and set aside.

4.Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

5.Add the chopped spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 5-6 minutes. Season with salt, pepper, and nutmeg if using. Remove from heat and let cool slightly.

6.In a medium bowl, combine the softened cream cheese, Parmesan cheese, and mozzarella cheese. Mix until smooth.

7.Add the cooked spinach mixture to the cheese blend and stir until well incorporated.

8.In a separate small bowl, whisk together the eggs and heavy cream until combined. Add this mixture to the spinach and cheese filling and stir thoroughly.

9.Pour the filling into the pre-baked pastry crust, spreading it evenly.

10.Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.

11.Remove the tart from the oven and allow it to cool for 10 minutes before removing it from the tart pan.

12.Garnish with chopped fresh parsley before serving. Enjoy warm or at room temperature.