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Mushroom, Spinach, and Scallion Tart

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.

  • prep: 25 mins
    total time: 1 hour 45 mins
  • servings: 8
Photography: Andrew Purcell

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Ingredients

  • 1 pound mixed mushrooms, such as button and shiitake, stemmed and sliced 1/2 inch thick
  • 2 tablespoons olive oil, plus more for brushing
  • Coarse salt
  • 12 scallions, trimmed and cut into 2-inch pieces
  • 3 1/2 cups spinach (about 4 ounces), stemmed, washed, and shaken dry
  • 10 sheets frozen phyllo dough (14 by 9 inches each), thawed
  • 6 ounces fresh goat cheese (about 2/3 cup)
  • 3 large eggs
  • 1/3 cup low-fat milk
  • 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Directions

  1. Step 1

    Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.

  2. Step 2

    Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.

  3. Step 3

    Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.

  4. Step 4

    Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.

  5. Step 5

    Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.

Source
Body+Soul, April 2010

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Reviews (4)

  • poxmat 13 Dec, 2013

    NICE
    vida vacations grand luxxe

  • 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.

  • 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.

  • 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.