Mushroom Spinach Tart

• 1 sheet puff pastry, thawed and kept chilled
• 1 pound assorted mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup sweet onion, peeled and diced
• 3 large cloves garlic, peeled and diced
• 2 ½ hands full fresh baby spinach, rinsed and spun dry
• Coarse salt and freshly ground black pepper
• 2 tablespoons unsalted butter, melted (for pastry)
• Carr Valley “Boozin Ewe” or Parmesan cheese, grated

Preheat the oven to 400 degrees. Preheat a large skillet over medium heat, add olive oil, and the mushrooms. Saute several minutes until the mushrooms begin to soften, then add 2 tablespoons butter and the onion. Stir gently to mix, cook 2 minutes, and stir in garlic and baby spinach. Cook just until the spinach begins to wilt, stirring frequently, and season with salt and pepper. Remove the pan from the heat and set it aside to cool slightly while preparing the pastry.

On a floured pastry cloth or counter, gently unfold the pastry. Flour a rolling pin and roll the pastry to a 13” x 10” rectangle. Transfer the pastry to a cookie sheet lined with parchment paper. Spoon the mushroom filling into the center of the pastry leaving 2-inches around the edges. Garnish the filling with grated Carr Valley “Boozin Ewe” or Parmesan cheese.

Brush the edge with melted butter, fold the edge in 1-inch so the rim is doubled, and brush the top of the pastry with butter. Bake 15 to 20 minutes until the filling is hot and the pastry is puffed and golden. Remove the tart from the oven, cool 5 minutes, and slice.

Yield: 6 servings