Last week was a busy one for me — I started training again for this year’s Broad Street Run and shot an episode as a new host for The Chef’s Kitchen. While it was super busy and a lot of fun, I’ve been eager to get this mushroom tart post up (sorry for the delay!).
When Mirza and I were recently snowed in and stuck working from home, I decided to make a mushroom tart that I knew would make a delicious lunch. It was my first time cooking a post from Mirza’s kitchen, which has zero windows — eek! I prepped a lot in his living room near the natural light, and took limited shots in the actual kitchen. I will never take my kitchen’s window for granted again.
Mushrooms and spinach make a great combination. I knew plain goat cheese would top this tart perfectly, but while at the store I came across a fig infused goat cheese that I couldn’t pass up — it was extremely delicious on its own (I kept nibbling on it while making the tart) and added a nice element of sweetness to the rich tart.
It turned out beautifully — the mixture of sautéed mushroom and spinach with the caramelized shallots and rich fig goat cheese layered over the buttery, flaky puff pastry was deeeelicious.
While we may not have another snow day this year (not complaining) this recipe is worth trying and is great for closing out Winter or welcoming Spring. Enjoy!