Mushroom Spinach and Goat Cheese Tart
Cut into miniature squares for the perfect, casual appetizer.
Servings
8+
Cook Time
45minutes
Servings
8+
Cook Time
45minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  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 cheese is lightly browned, about 15 more minutes.
Recipe Notes

Courtesy of:
Martha Stewart