Mushroom Spinach Tart

You may think all we eat are cakes and truffles. However, we do eat regular dinner entrees every night! Recently I made a mushroom spinach tart that was delightful. To be honest, the tart crust came out a little too crumbly. I used a tart crust recipe from before, but I think I added too much oil. And I used too much goat cheese. The amount of cheese didn’t dominate the savory flavors of the mushrooms and spinach, but next time I’ll know better. So besides the crust and goat cheese, we still felt the aromatic and homey flavors of the veggies were fantastic!

mushroom and spinach tart
mushroom and spinach tart

Ingredients
Recipe courtesy of Martha Stewart: Everday Food
Tart crust:

    1 1/2 cup flour
    6 T. cold unsalted butter, cut into 1/2-inch pieces
    1/2 tsp. salt
    1/2 tsp. coarsely ground pepper
    2 T. extra-virgin olive oil
    1 T. water

Tart topping:

    1 T. dijon mustard
    1 medium onion, halved and thinly sliced
    2 T. olive oil
    Salt and pepper to taste
    tsp. minced garlic
    2 packages white mushrooms, trimmed and thinly sliced
    1 packages frozen or fresh spinach, if frozen defrost spinach
    2 ounces soft goat cheese, crumbled
    pinch of red pepper flakes (optional)

Directions
Making the crust:

    1. Combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
    2. Mix in 2 tablespoons of the oil and the water, then using a fork or your hands, mix together with flour until the mixture begins to cling together (should NOT be too soft. If so, add a little extra flour – this is where I went wrong). Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
    3. Roll out dough on cookie sheet lined with parchment paper. Spread thin layer of tablespoon of mustard on dough and set aside.


Making the tart topping:

    4. In a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt and pepper. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
    5. In a large saucepan with another tight-fitting lid, heat oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach and minced garlic. season with salt and pepper. Cover and cook until wilted (if using fresh spinach), about 5 minutes more. Drain any liquid.
    6. Top dough with mushroom-spinach mixture. Scatter onion, goat cheese, and pinch of red pepper flakes if you choose, on top. Bake until cheese is lightly browned, about 15 minutes.

Voila! Enjoy!

**

Post-baking thoughts: you can also use a frozen pastry sheet for the crust instead. But if you choose to make the crust you have to use your instincts. I added too much oil and should have balanced it with another 1/4 cup of flour, mixed it, then decided if it was ready to be wrapped and refrigerated. It also might help to double the recipe to get a thicker crust. So what I’m saying is the crust needs work and intuition – good luck!

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3 Comments Add yours

  1. Kate says:

    Too much goat cheese? Is there such a thing? Looks yummy!

    (Missed you at book club yesterday!)

  2. Deirdre says:

    I agree, no such thing as too much goat cheese! (but there can be too much feta…) This reminds me of one of our staples for the first 15 years of married life, but less of a gourmet flair. We called them mushroom bagels, but it was sauteed mushrooms ON a bagel. Toast bagel schmeared with mustard and swiss cheese. Saute mushrooms with garlic. Add some fresh spinach to the sandwich and voila! Easier, less fattening, and more filling.

  3. Emily says:

    The bagel sandwich sounds great! We used to make bagel pizzas – similar idea and always great. I’ll try making this again with less goat cheese just to compare, but y’all could be right – more is better 🙂

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