Mushroom Tart

140 Ratings
  • 5 26
  • 4 52
  • 3 41
  • 2 16
  • 1 5

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. 

Everyday Food, December 2005

Gallery

Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (4)

140 Ratings
  • 5 26
  • 4 52
  • 3 41
  • 2 16
  • 1 5
Martha Stewart Member
10/22/2017
I added garlic and fresh thyme to the veggies and substituted black pepper Boursin for the goat cheese, which my husband will not eat. I don't understand cooking the onion separately or covering the pans. If I make this again I will saute the onions, then add mushrooms and garlic and cook until the mushrooms are browned, then add the spinach and thyme and stir until the spinach collapses.
Martha Stewart Member
10/15/2016
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!
Martha Stewart Member
05/14/2012
Great recipe, and all the comments are helpful.
Advertisement
Martha Stewart Member
12/11/2011
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.
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 03/20/2023