
ingredients.
- (1) sheet puff pastry
- (¾) lb shiitake mushrooms, cleaned, stems removed and sliced
- (⅔) lb cremini mushrooms, cleaned, stems removed and roughly chopped
- (12) oz baby spinach
- (1) lemon
- (¼) lb shallots, minced
- (3) oz goat cheese with fig
- extra virgin olive oil
directions.
- Preheat oven to 400ºF
- Bake puff pastry for 15 minutes until lightly baked and golden
- While puff pastry is baking, place small sauté pan over medium heat with 1 tablespoon olive oil
- Add shallots to pan and cook for 10-15 minutes, stirring occasionally, until shallots are caramelized
- While shallots are cooking, heat another sauté pan over medium heat with 2 tablespoons of olive oil
- Add mushrooms and cook, covered, for 10 minutes
- Add ½ of the spinach and juice from lemon to mushrooms, stir well
- Cover mushrooms and spinach and cook for 5 minutes
- Uncover mushrooms and add second batch of spinach and other half lemon juice, stir well
- Season with salt & pepper to taste, cover and cook for 5 more minutes
- Once puff pastry is par baked, top with cooked mushroom and spinach mixture
- Crumble goat cheese and sprinkle crisped shallots evenly over tart
- Bake tart for 15 minutes until goat cheese is browned and puff pastry golden
- Cut and serve tart immediately
