Mushroom Tart

Mushroom Tart

Serves 4 Prep Time 45 minutes

Flour for rolling out puff pastry

1 sheet frozen puff pastry

(from a 17.3 ounce package)

thawed according to package instructions

1 medium onion halved and thinly sliced

2 tablespoons olive oil

Course salt and fresh 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

1. Preheat the oven to 400 degrees F. 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 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.

2. Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown. about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.

3. 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; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

4. Top the dough with the mushroom-spinach mixture. Scatter the onion and goat cheese on top Bake until the cheese is lightly browned about 15 minutes.