This Mushroom, Spinach, and Scallion Tart is a delightful blend of earthy mushrooms, fresh spinach, and tangy goat cheese all encased in a crispy phyllo crust. It's an ideal brunch or light lunch option, packed with flavor and nutrients, and a perfect way to enjoy fresh veggies in a savory tart form.
Mushroom, Spinach, and Scallion Tart
Course: Brunch, Lunch, AppetizersCuisine: Mediterranean6
servings20
minutes30
minutes310
kcalA savory tart filled with earthy mushrooms, fresh spinach, and scallions, all baked in a flaky crust for a delicious bite.
Ingredients
1 pound mushrooms (button and shiitake), trimmed and sliced 1/2-inch thick
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
10 (14-by-9-inch) sheets phyllo dough
6 ounces fresh goat cheese (about 2/3 cup)
3 large eggs
1/3 cup milk
3 tablespoons chopped mixed fresh herbs (dill, cilantro, etc
Directions
- Preheat the oven: Heat the oven to 375°F (190°C).
- Cook the mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 8-10 minutes until softened. Season with salt.
- Prepare the scallions and spinach: Add scallions to the skillet with mushrooms, and sauté for another 2-3 minutes. Add the spinach and cook just until wilted, about 1-2 minutes.
- Prepare the phyllo dough: Brush a tart pan with 1 tablespoon of olive oil. Layer the phyllo sheets in the pan, brushing each sheet with olive oil. Let the edges of the dough hang over the side.
- Fill the tart: Spread the cooked mushroom, scallion, and spinach mixture over the phyllo dough. Crumble goat cheese evenly over the vegetables.
- Make the egg mixture: In a bowl, whisk together the eggs, milk, and chopped herbs. Pour the egg mixture over the vegetables and cheese.
- Fold phyllo edges: Gently fold the edges of the phyllo dough over the filling.
- Bake: Bake in the preheated oven for 25-30 minutes, until the filling is set and the phyllo crust is golden brown.
- Cool and serve: Let the tart cool for 5-10 minutes before slicing and serving.
This Mushroom, Spinach, and Scallion Tart offers a delicious combination of savory vegetables and creamy goat cheese wrapped in flaky phyllo dough. It’s perfect for brunch or a light lunch, and the phyllo crust adds an elegant touch to any meal.
