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.

1. Preheat oven to 400ºF
2. Bake puff pastry for 15 minutes until lightly baked and golden
3. While puff pastry is baking, place small sauté pan over medium heat with 1 tablespoon olive oil
4. Add shallots to pan and cook for 10-15 minutes, stirring occasionally, until shallots are caramelized
5. While shallots are cooking, heat another sauté pan over medium heat with 2 tablespoons of olive oil
6. Add mushrooms and cook, covered, for 10 minutes
7. Add ½ of the spinach and juice from lemon to mushrooms, stir well
8. Cover mushrooms and spinach and cook for 5 minutes
9. Uncover mushrooms and add second batch of spinach and other half lemon juice, stir well
10. Season with salt & pepper to taste, cover and cook for 5 more minutes
11. Once puff pastry is par baked, top with cooked mushroom and spinach mixture
12. Crumble goat cheese and sprinkle crisped shallots evenly over tart
13. Bake tart for 15 minutes until goat cheese is browned and puff pastry golden
14. Cut and serve tart immediately