MUSHROOM TART

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Flour for rolling out puff pastry
  • 1 sheet frozen puff pastry (from a 17.3 oz package) thawed according to package instructions
  • 1 medium onion, halved and thinly sliced
  • 2 T olive oil
  • 2 packages (10 oz each) white mushrooms, trimmed and thinly sliced
  • 1 10 oz package fresh baby spinach
  • 2 oz soft goat cheese, crumbled
  • 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1 inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
  • 2. Meanwhile, in a samall saucepan with a tight fitting lid, toss the onion with 1 T of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
  • 3. In a large saucepan with a tight fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
  • 4. Top the dough with the mushroom spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 5 minutes.
  • 219 calories, 12.7 g fat, 7.8 g protein, 21 g carb, 4.6 g fiber

Directions

  • 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16x10 inch rectangle.
  • Trim uneven edges.
  • Place the pastry on a baking sheet.
  • With a sharp knife, lightly score the dough to form a 1 inch border.
  • Using a fork, prick the dough inside the border every 1/2 inch.
  • Bake until golden, rotating the pan once, about 15 minutes.
  • 2. Meanwhile, in a samall saucepan with a tight fitting lid, toss the onion with 1 T of the oil. Season with salt.
  • Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir.
  • Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
  • 3. In a large saucepan with a tight fitting lid, heat the remaining tablespoon of oil.
  • Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper.
  • Cover and cook until wilted, about 5 minutes more.
  • Drain any liquid.
  • 4. Top the dough with the mushroom spinach mixture.
  • Scatter the onions and goat cheese on top.
  • Bake until the cheese is lightly browned, about 5 minutes.
  • 219 calories, 12.7 g fat, 7.8 g protein, 21 g carb, 4.6 g fiber

Notes

Not the most economical meal by far, both cherve and puff pastry are expensive, but the taste is wonderful. Serves 4 as dinner or can be cut into smaller servings as an appetizer. Best served right out of the oven. Leftovers can get a bit soggy.

Categories: Dairy  Dinner  Main Dish  Misc. One Dish  Mushroom  Oven 

Author Credit: Everyday Food

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