1
1
Sautéed Spinach,
Mushroom and
Goat Cheese Tart
Makes one 10 x 6-inch (25 cm x 15 cm)
tart
1
12˝ (30 cm) square puff pastry,
frozen or fresh
2
large garlic cloves
1
ounce (30 g) shallot
7
ounces (205 g) assorted
mushrooms
pinch kosher or sea salt
½
teaspoon (2 ml) freshly
ground black pepper
½
teaspoon (2 ml) dried thyme
1½
tablespoons (25 ml) olive oil
5
ounces (145 g) fresh spinach
(or one box of frozen, thawed
and dried)
2
tablespoons (30 ml) lemon
juice (2 lemons)
2
ounces (60 g) goat cheese,
crumbled
1
egg
1
egg yolk
pinch kosher or sea salt
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
If using frozen puff pastry, thaw the dough
according to the package’s instructions,
on a piece of parchment.
Spray the pizza mesh with cooking spray.
Place the garlic and shallot in the work
bowl of a Cuisinart
®
Food Processor fitted
with the metal blade. Process until finely
chopped. Reserve.
Place the mushrooms in the bowl of the
food processor. Pulse until coarsely
chopped, about 8 to 10 pulses. Place
mushrooms in a separate small bowl.
Toss with salt, pepper and thyme; reserve.
In a large sauté pan, heat the oil. When
hot, add the garlic and shallots. Sauté
until lightly browned. Add the mushrooms
and cook until mushrooms brown and
release liquid, about 5 to 7 minutes.
Gradually add spinach, making sure not to
overcrowd the pan. Cook until wilted.
Transfer the mixture to a large bowl; stir in
lemon juice and goat cheese. Reserve.
Slice the puff pastry square in half
horizontally, making 2 rectangles. Slice
one of the rectangles into 2½-inch
(6.35 cm) strips the length of the rectangle
and ten ½-inch (1.25 cm) strips the width
of the rectangle.
Using a fork, mix the egg, yolk and salt
together to make an egg wash. Brush the
edges of the rectangle with the egg wash
and lay the 2 short strips of puff and 2
long strips along the edge. Reserve the
remaining 8 strips.
Place the puff rectangle on the pizza
mesh and bake in preheated flatbread
oven for 10 minutes. Using the pizza peel,
remove the tart from the oven.
Place the prepared filling on top of the
pre-baked puff pastry. Brush egg wash
around the edge of the pastry. Take the
reserved strips and lay across the tart,
pressing down on the egg washed edges
with a fork. Brush the top of the puff
pastry strips with egg wash, and return to
the oven. Bake for an additional 20 to 25
minutes, or until the top of the tart is well
browned with no visible white spots.
Using the pizza peel, remove the tart from
the oven. Let cool for 5 minutes before
serving.
Nutritional information per serving:
Calories 176 (54% from fat) • carb. 16g •
pro. 4g • fat 11g • sat. fat 3g • chol. 15mg •
sod. 152mg • calc. 45mg • fiber 2g
process 10 seconds to combine. Add cold
water and 2 tablespoons (15 ml) of oil to
the yeast mixture. With the machine
running, slowly pour the liquid through the
feed tube. Process until a dough ball
forms. Continue to let the machine run
another minute to knead.
Place the dough in a lightly floured
sealable plastic bag. Let rise in a warm
place until doubled in size, about
45 minutes to 1 hour.
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Lightly coat an 11 x 7-inch (28 cm x
18 cm) baking sheet with cooking spray.
Turn the dough out onto a floured surface.
Roll out into a rectangle and then fit onto
the prepared pan, stretching the ends of
the dough to meet the edges of the
baking tray. Using your fingers, make
indentations in the dough over the entire
surface. Brush the dough with the
remaining olive oil, and sprinkle the salt
and rosemary to cover. Cover with plastic
wrap and let rise until puffy, about
20 minutes.
Bake in preheated flatbread oven until
golden and crisp, about 20 to 25 minutes.
Using the provided pizza peel, removed
the focaccia from the oven. Let cool
slightly on wire rack.
Cut into slices and serve.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 22g •
pro. 3g • fat 3g • sat. fat 0g • chol. 0mg •
sod. 224mg • calc. 10mg • fiber 1g
Pissaladière
Makes one 12-inch (30 cm) “pizza”
3
tablespoons (45 ml) unsalted
butter
2
pounds (1 kg) onions, halved
and thinly sliced
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) granulated
sugar
½
teaspoon (2 ml) dried thyme
3
anchovies, finely chopped
1
tablespoon (15 ml) extra
virgin olive oil
12
Niçoise olives, pitted and
sliced in half
Place butter in large 12-inch (30 ml) sauté
pan over low heat. Once melted, stir in the
sliced onions, salt, sugar, and dried
thyme. Cook over low heat, stirring
occasionally until onions are soft and
melted, approximately 50 to 60 minutes. It
is important to maintain low heat so the
onions stay light in colour.
Preheat the Cuisinart
™
Flatbread Oven,
fitted with the pizza stone, for 30 minutes.
Coat the pizza mesh with cooking spray.
Combine chopped anchovies and olive oil
and reserve.
Once onions have finished cooking, roll
out pizza dough into a 12-inch (30 cm)
circle. Place on pizza mesh and stretch
dough to fit.
Brush the entire surface of the dough with
the anchovy oil. Top with onions, leaving a
1-inch (2.5 cm) border around the outside.
Place olive halves evenly over onions.
If desired, extra anchovies can be laid in
Xs on the top of the pie as well.
Bake in preheated flatbread oven until
golden and crisp and the onions have
begun to brown around the edges, about
20 to 25 minutes.
Using the pizza peel, remove the pizza
from the oven.
Cut into slices and serve immediately.
Nutritional information per serving:
Calories 81 (61% from fat) • carb. 7g •
pro. 1g • fat 6g • sat. fat 2g • chol. 9mg •
sod. 136mg • calc. 19mg • fiber 1g
