January 5, 2009

Mushroom & Spinach Tart with Goat Cheese

Today is a sad day. It is my last day on maternity leave. booo!
To help me through this "rough" time, I decided to treat myself to a special "going away lunch"-if you will.

I had my eye on this recipe for AGES. So I figured I should get my special lunch fix in while I can. Casey isn't too keen on mushrooms so this is all mine baby!

Or maybe I'll share some with the neighbors. That would be the neighborly thing to do.

I have to say that this was pretty easy to complete...Very flaky, hearty and tasty. Totally satisfying on an overcast day like today. I paired a slice with an arugula salad dressed in a honey mustard vinaigrette.

Come on! ANYTHING on top of puff pastry HAS to be good.

Cooper cried a little bit through the endeavor, but I think it's because he REALLY wanted the corner of that puff pastry crust. Someday son!!! I guess that's what momma gets for attempting this sooo close to nap time. The nerve...

Mushroom & Spinach Tart
(recipe via EVERYDAY FOOD)

Ingredients

Serves 4

-Flour, for rolling out puff pastry
-1 (from a 17.3-ounce package) 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 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
-1 packages (10 ounces) fresh baby spinach
-2 ounces soft goat cheese, crumbled

Directions

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch 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 golden, rotating pan once, about 15 minutes or until tender.

2. 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.

3. 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.

4. Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

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