Mushroom Tart Recipe

On the weekend Beau Brummel and I like to cook kind of fancier stuff. I made this mushroom tart tonight and it was really easy and yummy. I think it would be an excellent thing to serve at a get together like the one I am hosting on Thursday. This is from a Martha Stewart Everyday Food cookbook, but I tweaked it by adding the balsamic vinegar, brown sugar and fresh mozzarella.

Mushroom Tart

1 sheet thawed puff pastry

1/2 medium red onion

2 t brown sugar

1 T balsamic vinegar

2 T olive oil

coarse salt and fresh ground pepper

2 packages (10 oz. each) sliced white mushrooms

1 package baby spinach (or use frozen regular, just thaw and press out liquid)

2 oz. soft goat cheese, crumbled OR one ball fresh mozzarella cut into  thin slices

Preheat oven to 400 F. On a floured surface, roll the puff pastry out to a 16x10" rectangle. Place pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1" border. Using fork, prick the dough inside the border every 1/2". Bake until golden, rotating the pan once, about 15 minutes.

Meanwhile, in a small saucepan with a tight-fitting lid, toss the one with 1 T olive oil. Season with salt. Cover and cook over medium heat until the onion begins to brown. Add brown sugar and balsamic vinegar and stir. Continue cooking with cover on for about 15 minutes, stirring every 5 minutes. Set aside.

In a large saucepan with a tight-fitting lid, heat the remaining T of oil. Add the mushrooms; cover and cook until tender and all liquid has been evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

Top dough with the mushroom-spinach mixture. Scatter onions and cheese (either goat or fresh mozzarella, but not both) on top. Bake until cheese is lightly browned, about 15 minutes.