Mushroom Tart
Why I Love This Recipe
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.
Ingredients You'll Need
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
