Spinach, Mushroom and Goat Cheese Tart

I’m feeling very domestic lately. I want to bake, cook, buy a KitchenAid Stand Mixer … You name it!. And my latest invention: I’ve decided that I’m going to make the cake for my daughter’s christening. So I’m learning all about fondant, decorations, etc … well that’s a topic for another post.

This time let’s talk about tarts!

This is my first time making a tart and working with phyllo. I am not going to lie. At first I was a little overwhelmed. All phyllo sheets started to break. But once I got the hang of it, it was piece of cake.

When I saw this recipe contained mushrooms and goat cheese (two of my favorites) I immediately thought I have to make it.

I am very pleased with the result. My whole family liked it a lot. And no doubt I’ll be preparing again in the future.

I got inspired by this recipe on Martha Stewart-Mushroom, Spinach, and Scallion Tart, and made a few substitutions. I hope you enjoy it as much as we did!

 Ingredients

Directions

1.  Preheat oven to 425 degrees
2.  On a baking sheet, toss mushrooms with 3 tablespoons oil, and season with salt and pepper. Roast 10 minutes.
3.  Toss in the scallions and leeks, and roast 15 minutes more.
4.  Place spinach on one side and roast until wilted, about 3 minutes. Let cool. Absorbs excess water from the spinach with a paper towel.
5.  Lightly brush a 9 x 9 inch (or a 10-inch round pan) tart pan with a removable bottom with olive oil.
6.  Brush a sheet of the phyllo very lightly with oil. Fit into tart pan. Leave about a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Arrange edges at top to make a border.
7.  Fold a piece of foil into the size the size of the tart bottom, and fit into crust to weigh down center.
8.  Bake until edges are golden about 5 minutes. Remove foil and bake until golden all over, about 3 minutes more. Remove tart pan from oven.
9.  Reduce oven to 375 degrees.
10.  In a blender, puree 4 oz. of goat cheese, eggs, milk and herbs until smooth. Season with salt and pepper.
11.  Spread vegetables over crust and pour custard over top. Crumble the remaining goat cheese and sprinkle it over the top.
12.  Bake until custard is set, about 17-20 min. Remove tart pan from oven and remove sides of pan carefully.
13.  Serve warm

 Tips:

•  Try to work with one piece of phyllo at a time and keep the rest covered with plastic wrap.
• If you notice, when the tart is baking, that the edges are browning too quickly cover with foil.