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Prep Time: 40 minutes, Cook Time: 20 minutes, Makes: 4 tartlets
4 oz. fontina cheese 1 sheet puff pastry, thawed according to package directions 1/4 c. unbleached organic flour 1 Tbsp. Henry's Organic Extra Virgin Olive Oil 2 cloves garlic, minced 8 oz. organic button mushrooms, thinly sliced sea salt and pepper to taste 1 (10 oz.) bag organic baby spinach, rough chopped 3 Tbsp. dry white wine 1/2 c. Henry's Marinara Sauce 2 Tbsp. pine nuts Place cheese in freezer for a half hour, to make it easier to shred. Shred fontina and refrigerate until needed. Preheat oven to 400° F. Roll out puff pastry on a floured surface to a 10 X 10 inch square. Slice into four (5X5 inch) squares. Place pastry on cookie sheet lined with parchment paper. Prick dough a few times with a fork. Bake for 8-10 minutes, until golden. Remove, keeping the oven on. While the pastry bakes, heat olive oil in a sauté pan over medium heat. Add garlic and sauté until soft. Add mushrooms, salt and pepper. Add spinach and wine and cook until spinach wilts. Remove from heat. Lightly spread a little marinara on each pastry, leaving a quarter-inch border. Place a dollop of spinach mushroom mixture on each pastry and spread to the edge of the sauce. Sprinkle with cheese and pine nuts. Bake for 3-4 minutes, or until the cheese melts. |
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