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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

Ingredients

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89
  • 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
    • eileenross7424726
      21 JUN, 2016
      Fantastic recipe! In answer to jenneylove's experience with phyllo sheets, you might try puff pastry sheets instead. They work fine for me, as they are so much easier. I know they won't work for everything which calls for phyllo, but they will work for this recipe. I hope this helps.
  • 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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