Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I sauté it with a bit of olive oil and, of course, red pepper flakes for a bit of zip. But last week, we celebrated the first spinach harvested from our garden in a delicate puff pastry tart where vibrant green leaves mingled with the earthy flavor of roasted baby portabella mushrooms and scallions.
Mushroom and Spinach Tart
(adapted from Body + Soul)
8 oz. cremini or baby portabella mushrooms, sliced
3 tablespoons extra-virgin olive oil
6 scallions, ends trimmed and cut into 2-inch pieces
About 3 cups of fresh spinach (or 5 oz. bag), thick stems removed, washed and spin dried
1 sheet of puff pasty (there are 2 in a box)
6 ounces of feta cheese
3 large eggs, lightly beaten
½ cup milk (I used 1%)
1 tsp. Herbs de Provence
1. Preheat oven to 425 degrees. On a baking sheet, toss the mushrooms with 1 tablespoon oil, sprinkle with salt. Roast for 10 minutes. Toss in the scallions and roast for 10 minutes more. Push the mushrooms and scallions to the side and pile the spinach on the empty side of the baking sheet, roast until wilted, about 3 minutes. Remove baking sheet and allow to cool.
2. Spray an 11×7 rectangular tart pan with removable bottom (or a 10-inch round pan) with canola oil or brush lightly with some of the remaining olive oil. Roll out the puff pastry dough into a 12-inch round. Lay it over the tart pan, gently push down, and fold over any “overhang” and press into the sides. Make tiny slash marks on the bottom crust.
3. Crumple a double layer of aluminum foil the size of the bottom of the tart and fit into the crust to weigh down the center.* Place on a baking sheet and bake until edges are golden and beginning to set, about 7 minutes. Remove the foil and bake the crust until golden all over – about another 3 minutes. Remove tart pan from oven, but leave the baking sheet.
4. Reduce heat to 375 degrees. Whisk together the feta cheese, eggs, milk and herb seasoning. Spread the vegetables over the crust and pour egg mixture on top.
5. Place the tart back on the baking sheet in the oven and bake for 20 to 25 minutes until egg custard is set. Remove from oven. Allow tart to cool on wire rack for 10 minutes before removing the tart from the sides of the pan. Cool 10 minutes more, until ready to serve. (If not serving immediately, slide the tart off the bottom and onto the wire rack.)
Serves 4 | Enjoy 🙂