Vegetarian Cremini & Goat Cheese Tart

• 1/2 packages Pepperidge Farms Puff Pastry, 17.3 Ounce Size Package
• 2 Tablespoons Oil, For The Veggies
• 8 ounces, weight Sliced Cremini Mushrooms
• 2 stalks Celery, Sliced
• 1 whole Medium-Sized Carrot, Peeled And Sliced
• 2 teaspoons Worcestershire Sauce
• Salt To Taste
• Pepper To Taste
• 1/4 cups Water
• 4 ounces, weight Fresh Baby Spinach Leaves, Washed And Drained
• 2 ounces, weight Chevre
• 1/4 cups Oven-Roasted Grape Tomato Halves
• Malt Vinegar, For Garnish

1. Preheat oven to 400F.
2. Place the pastry on a baking sheet.
3. With a sharp knife, lightly score dough to form a 1-inch border.
4. Using a fork, prick dough inside the border every 1/2.
5. Bake for 15 minutes or until lightly puffed and golden brown.
6. Then remove from oven and set aside.
7. In the meantime, heat oil over medium-high heat and prepare veggies.
8. Saute mushrooms, celery, and carrots until the celery just begins to turn translucent.
9. Add Worcestershire sauce and salt and pepper to taste.
10. Stir in water and add spinach leaves to the top of the pan.
11. Cover and simmer vegetables to desired doneness, adding water as needed and allowing spinach to wilt from the steam.
12. Once vegetables are done and water has evaporated, spread evenly on top of the pre-baked puff pastry square, leaving a 1 border all the way around.
13. Scatter the chevre (goat cheese) and tomatoes over the top and bake for 10 minutes more or until cheese is lightly browned.
14. Serve with a dash of malt vinegar and freshly cracked pepper.

pastry, oil, cremini mushrooms, stalks celery, carrot, worcestershire sauce, salt, pepper, water, weight chevre, tomato, vinegar

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-cremini-goat-cheese-tart/ (may not work)