Mushroom, Spinach, and Scallion Tart

I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be healthy and tasty alternative to serve this year.

Mushroom, Spinach, and Scallion Tart

This dish could easily be your meatless main. It has all the heartiness and cheesy love that anyone would devour. I substitute the milk for almond milk. This is not for vegans but for those looking to only remove meat out of their dish.

Side Note: Make sure to buy the proper dough and a tart pan would make this work best. I struggled getting the tart to curl up on the ends as in the photo above.

Source: Martha Stewart

Servings: 8

What you need:

1 pound mixed mushrooms, such as button and shiitake, stemmed and sliced 1/2 inch thick
2 tablespoons olive oil, plus more for brushing
Coarse salt
12 scallions, trimmed and cut into 2-inch pieces
3 1/2 cups spinach (about 4 ounces), stemmed, washed, and shaken dry
10 sheets frozen phyllo dough (14 by 9 inches each), thawed
6 ounces fresh goat cheese (about 2/3 cup)
3 large eggs
1/3 cup nut milk
3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Get to it:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a secondd sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.
Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.

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