I love magazines. I love scouring them for all sorts of ideas, and food is no exception. This month's Real Simple magazine has been pretty jam-packed with good recipes. I've already made 2 of them and both have earned spots in my permanent recipe collection.
It's only fair that I share with you, don't you think?
And I really love this recipe. Not only does it utilize my friends puff pastry and white wine, but it combines vegetables with decadence. Perfection, wouldn't you say?
I love this recipe even more because it can easily be a weeknight meal yet it's completely appropriate for a dinner party, or even made into smaller pieces for a cocktail party. The earthiness of the mushrooms combine just beautifully with the sharp cheddar cheese while the white wine adds a depth of flavor that I just love so much. It's really a miracle ingredient.
Mushroom, Spinach + Cheddar Tarts
*Adapted from Real Simple
1 sheet of puff pastry, defrosted
1-2 pkg mushrooms, sliced (I used a mix of white button and baby bella)
2 C fresh spinach
1 shallot, diced
1/4 C white wine (I used Pinot Grigio)
1 C extra sharp white cheddar cheese, grated
kosher salt & pepper
Preheat your oven to 400 degrees. Heat a bit of olive oil in a skillet. Add the shallot and cook for a few minutes. Add the mushrooms and season with salt and pepper.
Cook until the mushrooms are tender, about 5 minutes, but don't overcook them since they are going to cook in the oven too. Add the wine and spinach and cook until the spinach wilts and the wine starts to evaporate, just a couple of minutes. Meanwhile, unfold the puff pastry and cut into four equal squares. Prick them all over with a fork. Cover the pastry with half of the cheese, leaving a border around the edges.
This is also a good time to sample some of that cheese. You know, just to make sure it's tasty.
Add the mushroom-spinach mixture to the pastries and then cover each one with the remaining cheese.
Bake for about 20-25 minutes until the cheese is melted and the pastry is golden brown.
We enjoyed this alongside a salad and it was the perfect, elegant, quick dinner for 2. Not to mention some sweet leftovers that Shaun took for lunch the next day.
Oh and the base of this recipe can be used about 100 different ways by simply changing up the vegetables and cheese. I'm envisioning goat cheese and tomato tarts, feta and artichoke tarts, these would even work as mini pizzas! The possibilities are endless.
Are you a magazine reader? What are some of your favorites?