How do you cause waves of awe and wonder at the next party or potluck you attend? How do you get friends and family to exclaim, “I had no idea you were such a culinary genius!”? Easy…you whip up a mushroom spinach tart!
I made this last week, and it was equal parts simple, delicious and beautiful. I’m usually not a big fan of meals that use puff pastry, since there’s absolutely no healthy thing about it. But for this recipe, it was worth it. And since most of the other ingredients are vegetables, you can eat it and feel at least medium-ish okay about yourself. Feel free to add your own favorite mix of vegetables. It makes a great dinner, or appetizer for a cocktail party.
Ciao and chow, friends!
Mushroom Spinach Tart
Flour for rolling out puff pastry
1 sheet frozen puff pastry (from a 17.3 ounce package), thawed
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and pepper
2 10-ounce packages mushrooms, thinly sliced
1 10-ounce package fresh baby spinach
2 ounces ricotta cheese
Preheat oven to 400 degrees. On floured surface, roll puff pastry out to form a 16×10-inch rectangle. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes. Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon of 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 the remaining tablespoon of oil. Add the mushrooms. Cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach, and season with salt and pepper. Cover and cook until wilted, about 5 minutes. Drain all liquid. Top the dough with mushroom-spinach mixture. Scatter the onions and ricotta cheese on top. Bake about 15 minutes.