Judy and Jason's Birthday Brunch

I woke up at the wee hour of 9 to dig through recipes looking for a good potluck brunch item.  I didn't want to do eggs because of my nack for poor time management in cooking.  So I picked this mushroom tart from Martha Stewart.com. 

Shiitakes have tough inedible stems that should be removed. For white mushrooms (called button when small), cremini, and portobellos, trim the spongy tip; the rest is edible.

Prep: 45 minutes
Total: 45 minutes

Ingredients

Serves 4

• Flour, for rolling out puff pastry
• 1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
• 1 medium onion, halved and thinly sliced
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
• 1 packages (10 ounces) fresh baby spinach
• 2 ounces soft goat cheese, crumbled

Directions

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-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 the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
2. Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon 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, stirring every 5 minutes. Set aside.
3. 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.
4. Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

This was my first experience with puff pastry.  I remember mom used to put tuna in the puff pastry cups and as I've never been a fan of hot tuna, I avoided the puff as well.  The recipe says to use a fork to prick the inside of the border.  Does that mean within the one inch border or in the center of the tart?  The pastry was hugely puffy in the oven before adding the goods.  So, I guess I pricked it wrong.

Tad looked in the oven and said "Oh, good we're taking pizza."  It's a damn tart.  $20 at the grocery for a fancy pizza.  Arrived at the brunch, "Oh, that's a good looking pizza."  It's a tart.   "Do you want a pizza cutter.  It might cut it better."  No, cause it's a tart.  Once the kids saw it, and picked off the goat cheese and the added sun-dried tomatoes from their pieces, it was clear to me.  This is a $20 pizza.  Gone in 10 minutes but definitely a pizza.