Mushroom & Spinach Tart with Goat Cheese

you've been calling my name

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…

rolling pin aftermath

oh! i'll just have to eat you, little speck of goat cheese.

special lunch...

Mushroom & Spinach Tart
(recipe via EVERYDAY FOOD)


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


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.

  • Val

    Mmmm Mushroom and Spinach Tart…You so deserve it!! I know how I felt the last day of maternity leave : ( It will get easier over time.. Nothing like being home with a sweet baby!!

  • Rachel

    Oh YUM! Totally saving this.

  • Courtney

    This looks delicious! And here’s sending you many positive thoughts for tomorrow- I can’t quite imagine how difficult it will be.

  • Patricia Scarpin

    Oh, that is such a treat! Puff pastry can make anything a lot better.
    I hope you get used to that soon, darling.

  • jenny

    oh! i made this the on christmas eve, along with some shrimpies on the side.
    we were going for a very anti-christmas food kinda thing, knowing that we’d have
    leftovers to work through over the next couple days. yummy, huh?
    i kinda want to work my way through that cookbook sometime… i did make spag +
    meatballs the other night but used bison instead of turkey. YUM. i highly recommend.

    so sad about the maternity leave being over!!!!!! hope your first day (and coops!)
    went ok.

    heading over to your flickr now, cause i’m spying some very cute pics of the boy
    that i’ve yet to see.


  • rebekka

    Oh my, that looks WONDERFUL! I am starting to make a big batch of pastry once a month to keep in my freezer. That way I can grab whatever fruits and veggies are at the farmer’s market and make a sweet or savory tart stat!

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  • anne

    This looks incredible! I’m going to try it on the no-knead pizza dough!

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