{"id":2286,"date":"2010-06-07T10:46:37","date_gmt":"2010-06-07T17:46:37","guid":{"rendered":"https:\/\/shescookin.com\/?p=2286"},"modified":"2011-11-09T13:59:54","modified_gmt":"2011-11-09T21:59:54","slug":"mushroom-and-spinach-tart","status":"publish","type":"post","link":"https:\/\/shescookin.com\/mushroom-and-spinach-tart\/","title":{"rendered":"Mushroom and Spinach Tart"},"content":{"rendered":"<p><a href=\"https:\/\/shescookin.com\/2010\/06\/07\/mushroom-and-spinach-tart\/spinach-tart6\/\" rel=\"attachment wp-att-2291\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-2291\" title=\"Spinach Tart6\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart6.jpg?resize=556%2C419&#038;ssl=1\" alt=\"Spinach Tart6\" width=\"556\" height=\"419\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart6.jpg?w=556&amp;ssl=1 556w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart6.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 556px) 100vw, 556px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I saut\u00e9 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.<\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/mushroom-and-spinach-tart\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><strong><span style=\"color: #339966;\">Mushroom and Spinach Tart<\/span><\/strong><\/h2>\n<p><span style=\"color: #339966;\">(adapted from Body + Soul)<\/span><\/p>\n<p><span style=\"color: #339966;\">8 oz. cremini or baby portabella mushrooms, sliced<\/span><\/p>\n<p><div id=\"attachment_2288\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/shescookin.com\/2010\/06\/07\/mushroom-and-spinach-tart\/spinach-tart2\/\" rel=\"attachment wp-att-2288\"><img aria-describedby=\"caption-attachment-2288\" loading=\"lazy\" class=\"size-medium wp-image-2288\" title=\"Spinach Tart2\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart2.jpg?resize=300%2C225&#038;ssl=1\" alt=\"fresh from the garden\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart2.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart2.jpg?w=544&amp;ssl=1 544w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><p id=\"caption-attachment-2288\" class=\"wp-caption-text\">fresh from the garden<\/p><\/div><\/p>\n<p><span style=\"color: #339966;\">3 tablespoons extra-virgin olive oil<\/span><\/p>\n<p><span style=\"color: #339966;\">6 scallions, ends trimmed and cut into 2-inch pieces<\/span><\/p>\n<p><span style=\"color: #339966;\">About 3 cups of fresh spinach (or 5 oz. bag), thick stems removed, washed and spin dried<\/span><\/p>\n<p><span style=\"color: #339966;\">1 sheet of puff pasty (there are 2 in a box)<\/span><\/p>\n<p><span style=\"color: #339966;\">6 ounces of feta cheese<\/span><\/p>\n<p><span style=\"color: #339966;\">3 large eggs, lightly beaten<\/span><\/p>\n<p><span style=\"color: #339966;\">\u00bd cup milk (I used 1%)<\/span><\/p>\n<p><span style=\"color: #339966;\">1 tsp. Herbs de Provence<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>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.<\/p>\n<p>2. Spray an 11&#215;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 &#8220;overhang&#8221; and press into the sides. Make tiny slash marks on the bottom crust.<\/p>\n<p><div id=\"attachment_2289\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/shescookin.com\/2010\/06\/07\/mushroom-and-spinach-tart\/spinach-tart3\/\" rel=\"attachment wp-att-2289\"><img aria-describedby=\"caption-attachment-2289\" loading=\"lazy\" class=\"size-medium wp-image-2289  \" title=\"Spinach Tart3\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart3.jpg?resize=300%2C225&#038;ssl=1\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart3.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart3.jpg?w=544&amp;ssl=1 544w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><p id=\"caption-attachment-2289\" class=\"wp-caption-text\">*or weight with another baking dish to prebake crust<\/p><\/div><\/p>\n<p>3. Crumple a double layer of\u00a0aluminum foil\u00a0the 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 &#8211; about another 3 minutes. Remove tart pan from oven, but leave the baking sheet.<\/p>\n<p>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.<\/p>\n<p>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.)<\/p>\n<p>Serves 4 | Enjoy \ud83d\ude42<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n<p id=\"__mce\">\n<p style=\"text-align: center;\"><a href=\"https:\/\/shescookin.com\/2010\/06\/07\/mushroom-and-spinach-tart\/spinach-tart\/\" rel=\"attachment wp-att-2287\"><img loading=\"lazy\" class=\"size-full wp-image-2287 aligncenter\" title=\"Spinach Tart\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart.jpg?resize=556%2C419&#038;ssl=1\" alt=\"Spinach Tart\" width=\"556\" height=\"419\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart.jpg?w=556&amp;ssl=1 556w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Spinach-Tart.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 556px) 100vw, 556px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-4904471974338763\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"1838017730\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I saut\u00e9 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[256,306,171],"tags":[456,455],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mushroom and Spinach Tart - She&#039;s Cookin&#039; | food and travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/mushroom-and-spinach-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom and Spinach Tart\" \/>\n<meta property=\"og:description\" content=\"Unlike the rest of my family, I could eat spinach every day with practically anything! 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For my blog, I\u2026","rel":"","context":"In &quot;easy&quot;","img":{"alt_text":"Stuffed Portabella","src":"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2009\/12\/Stuffed-Portabella.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1649,"url":"https:\/\/shescookin.com\/bucatini-with-spinach-and-mushrooms\/","url_meta":{"origin":2286,"position":1},"title":"Bucatini with Spinach and Mushrooms","date":"April 14","format":false,"excerpt":"This is another \"No Recipe\" dinner that I created from what I had in the fridge that needed using and a half-used package of pasta in pantry. Of course, to have anything in the fridge you have to go grocery shopping now and then, and most of you do. Also,\u2026","rel":"","context":"In &quot;easy&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/04\/Bucatini-with-Spinach-and-Mushrooms.jpg?fit=549%2C442&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2840,"url":"https:\/\/shescookin.com\/cherry-tomato-ricotta-tart\/","url_meta":{"origin":2286,"position":2},"title":"Cherry Tomato Ricotta Tart","date":"August 3","format":false,"excerpt":"Today, we have a Guest Blogger - actually bloggers - from southwest Florida - that got my attention because they are a Mother\/Daughter team and their \u00a0beautiful farm-to-table tart, recently featured in the \u00a0Foodbuzz Top 9, \u00a0caught my eye. 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Grilled peaches add a touch of summer sweetness and a lovely contrast to the\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/06\/Fried-Rice-with-Spinach2.jpg?fit=546%2C413&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/2286"}],"collection":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/comments?post=2286"}],"version-history":[{"count":0,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/2286\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media\/2291"}],"wp:attachment":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media?parent=2286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/categories?post=2286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/tags?post=2286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}