Spinach and mushrooms combine well as a filling for quesadillas, omelets, crepes etc. Today I used them in savory puff pastry tarts. The combined flavors of the vegetables don’t necessarily require the addition of herbs or spices, although fresh basil would work nicely.
Onion, garlic, sweet red pepper, mushrooms and kosher salt, all at the same time, went into a hot pan greased with avocado oil. The vegetables were sautéed at medium high heat until the pan began to dry up.
Spinach was then added. I took advantage of the moisture from the washed spinach to deglaze the pan.
Five inch squares of puff pastry dough were placed into tart molds and filled with the spinach/mushroom mixture.
These could have been baked at this point, but it was approaching mid afternoon and I hadn’t eaten since the evening before. I was almost hungry enough to eat a shoe but my appetite called for something a little more tasty, so feta cheese was crumbled on top.
The tarts were baked at 425ºF until golden brown.
The spinach and mushroom tart shared the plate with Faye’s mashed potato salad.