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Mushroom Tart

Shiitakes have tough inedible stems that should be removed. For white mushrooms (called button when small), cremini, and portobellos, trim the spongy tip; the rest is edible.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 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 package (10 ounces) fresh baby spinach
  • 2 ounces soft goat cheese, crumbled

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

Source
Everyday Food, December 2005


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Reviews (12)

  • 14 May, 2012

    Great recipe, and all the comments are helpful.

  • 11 Dec, 2011

    I used phyllo puffed pastry instead, and the 14 oz container was a bit too much dough. The topping was delicious, but if you plan to use phyllo pastry instead, you can probably get away with 1/4-1/2 the 14 oz package. I tried this on two dinner guests, and they liked the recipe (both went back for seconds) but there was a lot of left over dough on plates.

  • 21 Mar, 2011

    Oh wow was this good. I used the whole package of goat cheese (4 oz.) because I love the stuff. That was the only change I made-- the rest was perfect for my tastes.

    One thing: The puff pastry I bought was in 2 squares and I didn't roll them out any more than they were, so I had 2 little tarts :) So no need to waste your time with flour and a rolling pin!

    Definitely going to make again.

  • 16 Feb, 2010

    Very delicious! Don't waste this on picky children who wont eat goat cheese. Make it for guests and just tell the children they miss out. Maybe they will learn to eat some good things. My friends loved this.

  • 23 Apr, 2009

    Very delicious. I added green peas and some parsley and it was a definite do again. I might try with sun-dried tomatoes next time.

  • 2 Feb, 2009

    I used some gruyere with sharp cheddar. It was out of this world.

  • 11 Dec, 2008

    For kids, I think that fresh mozzarella would be an acceptable alternative to the goat cheese. I wouldn't use the packaged kind though. I don't think that the texture would work very well.

  • 6 Dec, 2008

    I'm also wondering what other cheese other than goat or feta would work. My kids won't eat either of those cheeses. Thanks.

  • 5 Dec, 2008

    I think Feta cheese might work as a better alternative to goat cheese than mozzarella, but really you an experiment with any kind!

  • 5 Dec, 2008

    No puff pastry is not the same as phyllo, but you can find it in the same area in the freezer dept. I think this recipe is a winner, for me 3 of my favs all combined, mushrooms, onions, spinach and then add goat cheese in there, WOW. This sounds like it would also make a great appetizer if cut into smaller 2 bite size pieces.

  • 5 Dec, 2008

    Is puff pastry the same thing as Phillo dough??

  • 7 Jul, 2008

    I'm not fond of goat cheese, would mozzarella work?