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Mushroom Tart

139

This savory tart is perfect as an appetizer or party snack.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2005

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. 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.

Cook's Notes

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.

Reviews Add a comment

  • amalijadiggmai
    15 OCT, 2016
    Vegan Tip: Although it contains hydrogenated oils, including palm, 'Pepperidge Farm' puff pastry is vegan! Substitute vegan cream cheese or ricotta for the goat cheese (I prefer 'Kite Hill' brand!) Or, 'Follow Your Heart' Parmesan cheese is a great choice, too!
    Reply
  • billtest2012new3
    14 MAY, 2012
    Great recipe, and all the comments are helpful.
    Reply
  • OccassionalVegan
    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.
    Reply
  • anniedangerous
    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.
    Reply
  • toughcustomer
    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.
    Reply
  • AngelaPLovesToCook
    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.
    Reply
  • smd1227
    2 FEB, 2009
    I used some gruyere with sharp cheddar. It was out of this world.
    Reply
  • CaliDog
    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.
    Reply
  • bienki
    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.
    Reply
  • NitNat
    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!
    Reply