Mushroom Tart

• Flour for rolling out puff pastry
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
• 1 medium onion, halved and thinly sliced
• 2 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
• 1 package (10 ounces) fresh baby spinach
• 2 ounces soft goat cheese, crumbled

1. Preheat the oven to 400F.
2. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle.
3. Trim uneven edges.
4. Place the pastry on a baking sheet.
5. With a sharp knife, lightly score the dough to form a 1-inch border.
6. Using a fork, prick the dough inside the border every 1/2 inch.
7. Bake until golden, rotating the pan once, about 15 minutes.
8. Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil.
9. Season with salt.
10. Cover and cook over medium heat until the onion begins to brown, about 5 minutes.
11. Stir.
12. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes.
13. Set aside.
14. In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil.
15. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes.
16. Fold in the spinach; season with salt and pepper.
17. Cover and cook until wilted, about 5 minutes more.
18. Drain any liquid.
19. Top the dough with the mushroom-spinach mixture.
20. Scatter the onions and goat cheese on top.
21. Bake until the cheese is lightly browned, about 15 minutes.

flour, pastry, onion, olive oil, salt, white mushrooms, baby spinach, goat cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-tart-383350 (may not work)