Ingredients
- flour for rolling out puff pastry
- 1 sheet frozen puff pastry from a 17.3 ounce package- freezer section, thawed according to package instructions
- 1 medium onion halved and thinly sliced
- 2 Tablespoons olive oil
- course salt and fresh ground pepper
- 2 10 oz packages white mushrooms trimmed and thinly sliced
- 1 10 oz package fresh baby spinach
- 2 ounces soft goat cheese crumbled
Servings:
Instructions
- Preheat the oven to 400 degrees F. On a floured surface, roll the puff pastry out to a 16-by-10 inch rectangle (these come in sheets, so easy). 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.
- Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with one tablespoon 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.
- 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.
- Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until cheese is lightly browned, about 15 more minutes.
Recipe Notes
Courtesy of:
Martha Stewart
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