Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mushroom Tart 3.6 (140) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 18, 2022 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Earthy mushrooms and slightly sweet goat cheese give this tart its robust flavor, while spinach studded throughout adds a pop of green. Use frozen puff pastry to make quick work of the crust. 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 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. 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. 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. 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. Print