Cuisinart PIZ-100 manual Sautéed Spinach Mushroom and Goat Cheese Tart, Apple Galette

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

112˝ square puff pastry, frozen or fresh

2large garlic cloves

1 ounce shallot

7ounces assorted mushrooms pinch kosher or sea salt

½teaspoon freshly ground black pepper

½teaspoon dried thyme

1½ tablespoons olive oil

5ounces fresh spinach (or one box of frozen, thawed and dried)

2tablespoons lemon juice (2 lemons)

2 ounces goat cheese, crumbled

1 egg

1egg 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

112-inch square frozen or fresh puff pastry

3small apples, peeled and cored

1tablespoon fresh lemon juice

1teaspoon vanilla extract

1	egg
1	egg yolk

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