Spinach, Mushrooms, Cheese & Puff Pastry. Can YOU think of something tastier?

So, I know I have been very absent lately. It was for a good cause, I promise! You see, I was playing around with a new recipe and I wanted to get it right before I told you all about it. Turns out, I came up with a super versatile little savory tart.

I started with frozen spinach, mushrooms, and some cheese. Then I started playing around. The thought that adding the mushrooms, onions and garlic raw to the tart didn't seem right to me; I mean, would that cook all the way before the puff pastry burned?

So I started with sautéing the onions, and the garlic. I added in the chopped up mushrooms then though, ok Craig, this needs more flavor. I mean, how common were those flavors? Very, in my opinion. So, as I sat there sipping my white wine and staring at my sautéing mushrooms, I just suddenly poured in about half a cup of it to the pan. I didn't even think, I just did it.

Then, I let everything sauté until there was no more liquid in the pan. That's right, little mushrooms, soak up all that flavory goodness!

Then, into a big bowl went the mushrooms and onions, and a box of thawed frozen spinach. Also, did you know how much water frozen spinach has in it? Yeah, squeeze that mess out. You don't want a liquidy mixture.

I mixed it all up, and added ricotta, mascarpone, and parmesan cheese.

I poured it over some puff pastry and baked it until golden brown. And then I stared at the mountains of leftover spinach mixture I had left over.

So I started playing around with the ingredients. I made it where it was an open tart. Then I covered it with an additional sheet of pastry. Then, I made individual puffs. Then I added artichoke hearts. Then I tried cooking the mushrooms with a hefeweizen instead of the wine. Everything I did to this worked. I love it. It's easy, versatile, and JP said he could eat it for days. And days. And then more days

Enjoy!

xoxo Craig


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