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Bake in preheated pizza 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
Sautéed Spinach,
Mushroom and Goat
Cheese Tart
Makes one 10 x 6-inch tart
1 12˝ square puff pastry, frozen or
fresh
2 large garlic cloves
1 ounce shallot
7 ounces assorted mushrooms
pinch kosher or sea salt
½ teaspoon freshly ground black
pepper
½ teaspoon dried thyme
1½ tablespoons olive oil
5 ounces fresh spinach (or one box
of frozen, thawed and dried)
2 tablespoons lemon juice
(2 lemons)
2 ounces goat cheese, crumbled
1 egg
1 egg yolk
pinch kosher or sea salt
Preheat the Cuisinart
™
Pizza 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 strips the
length of the rectangle and ten ½-inch
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 pizza 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
Apple Galette
Makes one 9-inch tart
1 12-inch square frozen or fresh puff
pastry
3 small apples, peeled and cored
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 egg
1 egg yolk