spinach, mushrooms and goat cheese tart.
- Number of Servings: 8
Ingredients
portabella mushrooms, spinach, goat cheese, onion, phyllo dough, eggs, milk, extra virgin olive oil,
Heat the oven to 425.
Toss mushrooms with 2 tablespoons olive oil plus salt and pepper. Roast in the oven about 10 minutes.
Add chopped onions and put back in oven for 10 more minutes.
Push mushroom and onions to one side, add spinach and put back in oven until leaves wilt (for about 3 minutes). Don't leave it in too long! The spinach wilts fast.
Meanwhile -- spread ten sheets phyllo dough into a tart pan. Here's what I did since I don't have a tart pan : I spread phyllo dough over a cookie sheet with raised edges. I let the sheets hang off of the side. Once I had all of the sheets down, I fold up the edges. Also, brush a tiny amount of olive oil between each sheet. And be sure not to brush to hard...the phyllo dough rips easily.
After you remove the pan with mushrooms, onions and spinach -- lower the temperature to 375.
Using a mixer or blender, combine the eggs, milk and goat cheese. Mix until it has the consistency of custard. Add herbs plus a little of salt and pepper (nothing measured.. just to taste).
Pour the vegetable mixture into the tart dough and cover with the custard.
Bake about 20-25 minutes, until custard has set. If the dough starts to get too brown, cover with foil
Number of Servings: 8
Recipe submitted by SparkPeople user LAKEN_BRIANNA.
Toss mushrooms with 2 tablespoons olive oil plus salt and pepper. Roast in the oven about 10 minutes.
Add chopped onions and put back in oven for 10 more minutes.
Push mushroom and onions to one side, add spinach and put back in oven until leaves wilt (for about 3 minutes). Don't leave it in too long! The spinach wilts fast.
Meanwhile -- spread ten sheets phyllo dough into a tart pan. Here's what I did since I don't have a tart pan : I spread phyllo dough over a cookie sheet with raised edges. I let the sheets hang off of the side. Once I had all of the sheets down, I fold up the edges. Also, brush a tiny amount of olive oil between each sheet. And be sure not to brush to hard...the phyllo dough rips easily.
After you remove the pan with mushrooms, onions and spinach -- lower the temperature to 375.
Using a mixer or blender, combine the eggs, milk and goat cheese. Mix until it has the consistency of custard. Add herbs plus a little of salt and pepper (nothing measured.. just to taste).
Pour the vegetable mixture into the tart dough and cover with the custard.
Bake about 20-25 minutes, until custard has set. If the dough starts to get too brown, cover with foil
Number of Servings: 8
Recipe submitted by SparkPeople user LAKEN_BRIANNA.
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 19.3 g
- Cholesterol: 88.5 mg
- Sodium: 275.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.0 g
- Protein: 11.4 g
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