Mushroom Tart

This is really yummy as an appetizer or as a vegetarian meal in itself. I got it from Martha Stewart's Everyday Food Magazine.

1 sheet frozen puff pastry (from a 17.3 oz package), thawed according to package directions
1 medium onion, halved and thinly sliced
2 tbsp olive oil
coarse salt and ground pepper
2 packages (10 oz. each) white mushrooms, trimmed and thinly sliced
1 package (10 oz) fresh baby spinach
2 oz. , crumbled soft goat cheese (I used reduced fat feta)

Preheat oven to 400. On a floured surface, roll the puff pastry out to a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1 inch border. Using a fork, prick dough inside border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.

Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tbsp oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, sitrring every 5 minutes. Set aside.

In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

Top dough with mushroom-spinach mixture. Scatter onion and goat chese on top. Bake until cheese is lightly browned, about 15 minutes.

Serves 4.
219 calories per serving