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!
Ingredients1 lb. of mixed mushrooms (button, shiitake and/or portobello), stemmed 1/2 cup of olive oil Salt and pepper 6 scallions, white and green parts, chopped 6 baby leeks white and tender part of green, cleaned, sliced 3 cups of spinach, stemmed, washed, and dry 12 – 14 sheets frozen phyllo dough (9×14 in each), thawed 6 ounces of fresh goat cheese 2 large eggs 1/4 cup of low-fat milk 1 tablespoon of chopped fresh dill 1 tablespoon of chopped cilantro
- Preheat oven to 425 degrees
- On a baking sheet, toss mushrooms with 3 tablespoons oil, and season with salt and pepper. Roast 10 minutes.
- Toss in the scallions and leeks, and roast 15 minutes more.
- Place spinach on one side and roast until wilted, about 3 minutes. Let cool. Absorbs excess water from the spinach with a paper towel.
- Lightly brush a 9 x 9 inch (or a 10-inch round pan) tart pan with a removable bottom with olive oil.
- 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.
- Fold a piece of foil into the size the size of the tart bottom, and fit into crust to weigh down center.
- 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.
- Reduce oven to 375 degrees.
- In a blender, puree 4 oz. of goat cheese, eggs, milk and herbs until smooth. Season with salt and pepper.
- Spread vegetables over crust and pour custard over top. Crumble the remaining goat cheese and sprinkle it over the top.
- Bake until custard is set, about 17-20 min. Remove tart pan from oven and remove sides of pan carefully.
- Serve warm
- 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.