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Mushroom, Spinach, and Scallion Tart

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Recipe photo courtesy of Andrew Purcell

Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custardlike filling comes together quickly in a blender.

Source: Body+Soul, April 2010
Total Time Prep Servings

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  • Camille Bernstein
    30 MAR, 2013
    Great recipe and one I'll refine and make again. Gorgeous look and easy. Needed a little something else, though, like salty ham or some bacon. Made it with peas and added some hot sauce before serving.
    Reply
  • jennylove
    22 JAN, 2013
    Really yummy! And perfect for a holiday party, since I made it ahead of time and served it at room temp. I don't know why I've never roasted scallions before, they're amazing! Phyllo sheets, on the other hand, not so amazing. I will look for a work-around the next time I make this (and there will be a next time!) because it's too good to give up on just because I hated working with the phyllo sheets. And in case you're leery about goat cheese, don't be, it's perfectly subtle.
    Reply
  • Jenn Bidwell Edwardson
    21 JAN, 2013
    This was delish!!! I didn't do the spinach as I was feeling a little lazy about it and didn't have scallions so I used sweet onions and roasted them with the mushrooms. I like the concept and can see using the custard base with a variety of roasted veggie fillings.
    Reply

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