Spinach Mushroom Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 111.6
- Total Fat: 8.1 g
- Cholesterol: 4.9 mg
- Sodium: 83.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.6 g
- Protein: 5.0 g
View full nutritional breakdown of Spinach Mushroom Tart calories by ingredient
Number of Servings: 8
Ingredients
-
Puff pastry, frozen, ready-to-bake, 1 shell
Olive Oil, 2 tbsp
1 Leek, sliced thin
2 packages of fresh Mushroom slices (16 oz total)
10 oz Baby Spinach
3 oz soft Goat Cheese crumbles
Directions
Defrost pastry according to instructions on the box.
Preheat to 400.
Roll out dough onto cookie sheet. Score a 1 inch edge around the outside of the dough, creating an inner rectangle. with in the rectangle, use a fork to poke wholes in the dough about 1/2 inch from one another all around the inner rectangle. (this helps pastry to become fluffy.)
Bake Pastry for 15 minutes - will start to golden.
meanwhile, in a small sauce pan with a lid, toss the leek slices with 1 TB olive oil. Heat, covered, over medium until the leeks start to brown, about 5 minutes. Stir and heat for an additional 10 minutes- stirring occasionally.
While those cook, heat to mediium the remaining 1 TB olive oil in a large sauce pan with a tight fitting lid. Add the mushroom pieces, cover, and let cook for about 5 minutes - or until mushrooms are tender.
Fold in baby spinach. Season with S&P. Cover and cook until spinach wilts, about 5-7 additional minutes.
When all is ready, top pastry with spinach and mushroom mixture. (keeping it within the inner rectangle to allow for a "crust edge" youve created.
Then sprinkle with leek slices and goat cheese. Return to oven for 12-15 minutes, until cheese begins to lightly brown.
I use a pizza cutter to slice this into 8 good-sized pieces. this also makes great bite sized pieces for party food. [i also like to take a left over piece and top it with a sunny side up egg the next morning for an extra special breakfast! YUMM!]
Number of Servings: 8
Recipe submitted by SparkPeople user THENHEATHERSAID.
Preheat to 400.
Roll out dough onto cookie sheet. Score a 1 inch edge around the outside of the dough, creating an inner rectangle. with in the rectangle, use a fork to poke wholes in the dough about 1/2 inch from one another all around the inner rectangle. (this helps pastry to become fluffy.)
Bake Pastry for 15 minutes - will start to golden.
meanwhile, in a small sauce pan with a lid, toss the leek slices with 1 TB olive oil. Heat, covered, over medium until the leeks start to brown, about 5 minutes. Stir and heat for an additional 10 minutes- stirring occasionally.
While those cook, heat to mediium the remaining 1 TB olive oil in a large sauce pan with a tight fitting lid. Add the mushroom pieces, cover, and let cook for about 5 minutes - or until mushrooms are tender.
Fold in baby spinach. Season with S&P. Cover and cook until spinach wilts, about 5-7 additional minutes.
When all is ready, top pastry with spinach and mushroom mixture. (keeping it within the inner rectangle to allow for a "crust edge" youve created.
Then sprinkle with leek slices and goat cheese. Return to oven for 12-15 minutes, until cheese begins to lightly brown.
I use a pizza cutter to slice this into 8 good-sized pieces. this also makes great bite sized pieces for party food. [i also like to take a left over piece and top it with a sunny side up egg the next morning for an extra special breakfast! YUMM!]
Number of Servings: 8
Recipe submitted by SparkPeople user THENHEATHERSAID.
