- Cooking Time: 45
- Servings: 4
- Preparation Time: 45
- Flour for rolling
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
- 1 medium onion, halved and thinly sliced
- 2 Tablespoons olive oil
- Course salt and ground pepper
- 2 packages (10 oz. each) white mushrooms, trimmed and thinly sliced (I used a 16 oz. package)
- 1 package (10 oz.) fresh baby spinach
- 2 ounces soft goat cheese, crumbled (I used the whole 4 oz. package--goat cheese is good!)
- 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet (I lined it with parchment paper). With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2-inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
- 2. Meanwhile in a small saucepan with a tight-fitting lid, toss onion with 1 Tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
- 3. In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
- 4. Top dough with mushrooms-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.