Thursday, November 13, 2014

Spinach & Mushroom Tart

Yesterday I didn't forget to blog a recipe, but simply ran out of time. Some days are like that, but to make up for a lack of recipes this week, I'm bringing your one of my absolute favorite appetizers today! 

I've been making this Spinach & Mushroom Tart for a little over a year now and I just don't tire of it! I love to serve this up as an appetizer when we have a group of friends over, before a meal, and like last year, on Thanksgiving Day while the rest of the food is coming together in the kitchen. Even those who don't love spinach nor mushrooms have gobbled up not just one, but multiple of these tarts. You just can't go wrong with it! 

  • What You'll Need
    • 16 oz/one carton of button mushrooms
    • 10 oz frozen, chopped spinach
    • 1/2 a medium onion, diced
    • 1/4 TSP (or more depending on taste) garlic salt
    • Olive oil
    • 1 egg
    • 1 cup ricotta cheese
    • 1/2 cup shredded Parmesan cheese
    • 1 cup shredded Swiss cheese
    • Salt & pepper to taste
    • Pepperidge Farm Puff Pastry (in a two pack)

  • What You'll Do
    • In advance set your spinach and puff pastry out to thaw. 
    • Start by dicing the onion and cutting the mushroom into small pieces. I rinse the mushrooms and remove the stem.
    • Drizzle olive oil in a skillet and add the onion and mushrooms, heating over medium heat. Season with garlic salt, salt, and pepper to taste. Sauté until the onions have become translucent. Then set aside.
    • In a mixing bowl, combine the ricotta and egg. Then add the Parmesan and Swiss cheese, mixing well. Salt and pepper to taste.
    • Once the spinach has thawed, squeeze out all the extra moisture by using a paper towel. Then add it the bowl of cheese mixture.
    • Next add the onion and mushroom mixture. Stir well.
    • On a greased baking sheet, spread out one and two-thirds of the puff pastry. You will need to stretch the dough out, but don't rip it or leave a hole. With the extra dough, make a border, again stretching it out to make it fit. If the extra dough isn't enough, use what you have stretched out flat. Pinch the border like you would the edge of a pie crust.
    • With a fork, make prick marks in the puff pastry so it doesn't rise too much in the middle.
    • Then spread out the mixture evenly, leaving space around the edge where you have created a pinched border.
    • Cook at 400° for 20 to 25 minutes or until the crust looks slightly browned.

**Double the recipe to make two for larger gatherings. 

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