Mushroom Tart

If you like mushrooms, goat cheese, and puff pastry, then this, dear readers, is the dinner for you. Very savory and quite delicious. It'd also make an excellent appetizer cut into little bite-sized pieces.

I would recommend using parchment paper on your baking sheet beneath the puff pastry. And honestly, I didn't worry about making my tart a perfect rectangle. Free-form and rustic-looking is where it's at.

Mushroom Tart
from Martha Stewart's Everyday Food
Serves 4

1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) mushrooms, trimmed and thinly sliced - I used a combination of white mushrooms and baby bellas, and we enjoyed the combination
1 packages (10 ounces) fresh baby spinach
2 ounces soft goat cheese, crumbled

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.

Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.

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

Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.