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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach and Mushroom Tart Recipe

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This recipe for Spinach and Mushroom Tart is from Carlton Cooks! Innovation in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Flour, for rolling out puff pastry
1 sheet frozen puff pastry, thawed according to package instructions
1 medium red onion, halved and thinly sliced
2 packages (10 oz. each) white mushrooms, trimmed and thinly sliced
1 package (10 oz.) fresh baby spinach
4 oz. soft goat cheese, crumbled
2 tbsp. olive oil
coarse salt and ground pepper

Directions:
Directions:
Preheat oven to 400º.

On a floured surface, roll the puff pastry out to a 16" x 10" rectangle. Trim uneven edges. Place the pastry on a baking sheet. 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 about 15 minutes or until tender.

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 or 20 minutes, stirring occasionally. Set aside.

In a larger sauce pan, heat remaining oil and add mushrooms. Cook until most of the moisture is gone. Add spinach and cook until just wilted.

Place mushroom-spinach mixture on top of crust. Top with red onions and crumbled goat cheese.

Bake until cheese is browned, about 15 minutes. Cool slightly and cut into 16 squares.

Personal Notes:
Personal Notes:
Makes an excellent entree as well. Cut squares larger and serve with a simple garden salad.

 

 

 

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