I love savory quiches, tarts, and souffles. And I love mushrooms . . . and spinach . . . and goat cheese. So, really, I just love this recipe.
I actually made it on a Sunday and took slices to work during the week but it would work for something fancier as well. It would be great for a girls brunch served with a salad (and a glass of champagne.)
And it is so simple and versatile. I can't wait to start going to the farmer's market again and switch up the veggies.
MUSHROOM AND SPINACH TART
adapted from here
1 lb. of baby bella mushrooms
5 Tbsp. EVOO
8 scallions, sliced
3 1/2 c. spinach
13 sheets phyllo dough
6 oz. goat cheese
1/3 c. milk
Preheat oven to 425° F.
On a baking sheet, toss mushrooms with 2 Tbsp of oil and salt, to taste. Roast for 10 minutes. Toss in scallions. Roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on other side. Roast for about 3 minutes, until wilted. Let cool a little bit.
Brush tart pan with some oil. With one phyllo piece at a time, keeping the rest covered with a damp towel, brush a sheet of phyllo very lightly with oil. Fit into pan leaving about a 1-inch overhang. Repeat with remaining sheets, overlapping and creating a crust that is at least 5 sheets thick at bottom of pan.
Place on baking sheet and bake until edges are golden and begin to set, for about 8 minutes. You may have to cover with foil if the edges are browning too quickly.
Reduce oven to 375° F. In a blender, puree goat cheese, eggs, milk, and a few pinches of salt. Spread vegetables over crust and pour custard on top.
Place tart back on baking sheet and bake until custard is set, about 20 minutes. Let cool on wire rack for about 10 minutes. Remove sides of tart pan and cool for about 10 more minutes.