SPINACH & MUSHROOM TART WITH GARLIC ROSEMARY CRUST
Ingredients
- 1 thin pizza crust dough such as Pillsbury thin crust in a can
- 1 head garlic roasted*
- 1/2 onion diced
- 6 slices bacon cooked and torn into small pieces
- 10-12 oz mushrooms sliced and cooked until golden
- 2 Tablespoon butter divided
- Olive oil
- 1/4-1/2 cup heavy cream
- 4 oz. crumbled blue cheese Gorgonzola cheese or grated Gruyère cheese, divided
- salt & pepper
- 1 oz. shaved Parmesan cheese
- 2-3 sprigs fresh rosemary
Instructions
- Unroll dough, and pinch edges to form a tart. Bake at 400 degrees until just golden about 6-8 minutes.
- Squeeze roasted garlic head to release the paste and spread garlic paste over dough. Sprinkle with rosemary.
- Top with spinach leaves. Top spinach with 2 oz. grated cheese or bleu cheese crumbles.
- In skillet caramelize onions in 1 Tablespoon butter and a drizzle of olive oil on medium low and set aside.
- Add mushrooms to skillet, add remaining 1 Tablespoon of butter and increase heat to med high. Cook, stirring occasionally, until golden.
- Add onions back to skillet. Hit with 1/4 cup cream and stir until reduced. Add remaining 2 oz. bleu cheese {or other cheese} and stir to melt. Add more cream if sauce is too thick. Season with salt and pepper. Set aside.
- Spread mushroom sauce over spinach leaves in tart and top with bacon or other meat if desired.
- Sprinkle with Parmesan. Tart can be refrigerated now for baking later.
- Bake tart at 400 degrees for 10-12 minutes until dough is golden and cheese is melted. Cut into large squares to serve as a main dish or side dish, or smaller squares for appetizers
Notes
*to roast garlic, cut off the top of the head to expose the cloves. Place on a square of foil, drizzle with olive oil, season with salt and pepper, wrap foil to seal and roast in the oven at 400 degrees for 1 hour. Can be kept in refrigerator for 1 week