Monday, February 22, 2010

Mushroom & Spinach Tart

Amazingly I have another recipe to share. So soon! I can almost see your looks of astonishment. Whose to know that I actually made this, like, a month ago? Well, I guess whoever reads this now that I spilled the beans. This recipe was somewhat a success. If you ignore the fact that I have terrible luck handling puff pastry (any kind of pastry dough really, I think it can sense fear) then it was indeed successful. It was edible, which is really the true test of a recipe, right? This is, of course once again an Everyday Food recipe, but I came across it when Tracy at Shutterbean shared it. I have a thing for mushrooms for some reason these days, so this recipe really appealed to me. I don't think I ever got the dough to really roll out properly, so I ended up with extra filling, topping, whatever you'd like to call it. But I put it to good use in a variation of an old recipe that I'll share with you soon, so no complaints about that. My only complaint is I have the other half of the puff pastry package in the freezer and I think it is well aware of my insecurities. I hate it when my groceries get the upper-hand.

Mushroom & Spinach Tart
Recipe from Everyday Food; Serves 4

Flour, for rolling out puff pastry
1 sheet frozen puff pastry, thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 10 oz. packages white mushrooms, trimmed and thinly sliced
1 10 oz. fresh baby spinach
2 oz. soft goat cheese, crumbled

  • Preheat oven to 400 degrees. 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" border. Using a fork, prick dough inside the border every 1/2". Bake until golden, rotating pan once, about 15 minutes or until tender.
  • 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.
  • 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.
  • Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.
My notes: I used feta for the cheese, because I use feta every chance I get. Why wouldn't you? It's fetastic. You like that word I just made up? And I served some Balsamic-Roasted Pearl Onions on the side. Yes I realize that means we had two kinds of onions in this one meal. I love onions so, again, why not? Don't worry- I haven't created any words for onions. Yet.

1 comment:

Carrie said...

This looks yummy, we aren't big feta fans but could easily sub something, yummy.

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