~Mushroom-Spinach Tart~

Ingredients

·       Flour, for rolling out puff pastry

·       1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions

·       1 medium onion, halved and thinly sliced

·       2 tablespoons olive oil

·       Coarse salt and ground pepper

·       2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced

·       1 packages (10 ounces) fresh baby spinach

·       4 ounces of monterary jack chese (or any cheese you like)

Directions

1.    Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. Bake until golden, rotating pan once, about 15 minutes or until tender.

2.    Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.

3.    In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

4.    Top dough with mushroom-spinach mixture. Scatter onion and cheese on top. Bake until cheese is melted all the way about 10 minutes.

Enjoy
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