Mushroom Tart

I got a large box of mushrooms from Hay Market in South Boston and looking for ways to use it. This recipe for tart was pulled from Everyday Food and modified to add some edge to it. I served it with baby spinach salad for brunch. According to the recipe, it has 219 calories per serving with total of 4 servings per tart.

Ingredients:
1 sheet thawed puff pastry
1 medium red onion, sliced thinly
2 garlic cloves, peeled and crushed
6 cups of white mushrooms (about 18 oz), halved and thinly sliced
4 cups fresh baby spinach (6-8 oz)
4 tablespoon soft goat cheese (about 2 oz)
Olive oil
Sea salt and freshly ground pepper
1 tablespoon Garam Masala

Preheat oven to 400 degree.

Roll out the puff pastry on a floured surface to 16x10 inch rectangle. Place it on a baking tray. Lightly scour the dough around the perimeter about 1 inch from the edge. Using a fork, prick dough through to the bottom all over. Bake for 15 minutes or so, rotating half way through.

In a pan, heat about a tsp of olive oil and cook garlic till golden. Add onion, sprinkle salt, cover and cook for about 15-20 minutes, stirring every 5 minutes. Onions should get caramelized.

Scrape onions into a bowl and reheat another teaspoon of olive oil in the same pan. Add mushroom, cover and cook till all liquid has evaporated. Fold in spinach; season with salt and pepper. Cover and cook until wilted. Drain any liquid.

Top dough with cooked mushrooms and spinach. Scatter onion and goat cheese. Sprinkle garam masala all over the tart. Bake for about 15 minutes.