Call it a tart or call it a quiche, as long as you call this Caramelized Garlic, Spinach and Mushroom Tart good. Plus, there isn’t a real man I know who would pass this up, it’s absolutely divine!
I used to regularly make recipes from the pages of Bon Appetit Magazine, most often from their RSVP section where they share restaurant recipes requested by their readers. But I’ve gotten out of that habit; mostly because I have yet to catch up with the pile of magazines I never read when I was in my period of ‘housing transition’ (sounds so much better than saying homeless doesn’t it?). That was FOUR years ago!
Technically not really homeless, I did stay with some friends after my house sold and I had to wait for my new home to be complete but the room I as in was simply not conducive to reading so the pile grew each month.
When I moved here I had the best of intentions. But you know how a move is…the first few months were so hectic; more magazines kept coming and I always have way too much on my plate anyhow so I’m thinking I have to concede that I’ll never catch up!
Still as I was sorting through them and putting them in boxes recently, I did spy this February 2015 issue and as much as I love the RSVP section I got no further than the front cover. Everything I love in one dish so how could I not make February’s Caramelized Garlic and Spinach Tart?
In my kitchen though ‘Modifications R Us’ is always the trend so the package of mushrooms in the fridge that were crying to be used turned the Bon Appetit tart into a Caramelized Garlic, Spinach and Mushroom Tart and it was absolutely, completely and divinely divine!
Though they called this a tart, I probably wouldn’t. I’m not quite sure what the difference is but it has all the components I expect in a quiche; eggs, milk and cheese. But to make certain, I did reference descriptions of each dish and truth be told it could be called either.
Quiches are savory and include milk, eggs and cheese; tarts can be sweet or savory and the addition of those three elements is not mandatory so in my book I would still say quiche but I’ll acquiesce to BA; it was after all their idea!
The cover photo included a very cool braided decoration for the crust. My first thought was, ‘how pretty’ followed by my second thought of ‘you must be kidding!’ It looked perfect but I could not figure out how they got it too look SO perfect since the braids were in three pieces and would have to be combined together as it roped around the pie plate.
I’m betting it was the magic of Photoshop and I knew I didn’t want to go down that rabbit hole so it was plain old regular crimped crust for me and no regrets!
If the thought of a head of garlic scares you; don’t let it. As the garlic is cooked it softens and not only is the potency lost but it develops a beautiful sweet flavor; much like what happens to onions. This is one dish I did not share; nope…it was MINE ALL MINE!! I highly suggest you make this for yourself too. Better not invite me over.
PIN IT! ‘Caramelized Garlic, Spinach and Mushroom Tart’
For the Mushrooms:
All the Rest:
For the Mushrooms: