Servings 4 Prep time: 20 minutes Cook time: 50 minutes
4 large portabello mushrooms, stalks trimmed and cleaned
3 large onions, peeled and chopped
3 c baby spinach
4 sprigs of thyme
1 vegan puff pastry
1 Tbs dijon mustard
1 egg white
1 tsp water
(vegan egg wash – optional – 1 Tbs chickpea water, 1 Tbs almond milk, 1 tsp olive oil, 1/2 tsp maple syrup)
- Saute onions in a non-stick pan on low for 15-20 minutes until the are golden brown. (if you don’t have my cool copper non-stick pans you will need about 1/2 Tbs of olive oil). Remove from heat and set aside to cool completely.
2. Saute spinach on low heat until wilted. Remove from the pan and set aside to cool completely.
3. Saute mushrooms until they are golden brown. Remove remove heat, drain, and cool completely.
4. Preheat the oven to 350 degrees. Place parchment paper on a cookie sheet. Place puff pastry on top of the parchment paper. Spread 1/2 of the caramelized onions on the middle third of the pastry. Be sure to leave an inch of dough to seal it later. Add a layer of spinach and a layer of mushrooms. Spread dijon mustard over the mushrooms. Finish off by layering the remainder spinach and onions. Fold the dough over and seal the edges. Roll the log over so that the seam is facing downward.
5. Make an egg wash with an egg white and 1 tsp water or the vegan “egg” wash by whisking those ingredients in a bowl. lightly brush the pastry. Place in the freezer for 10 minutes and the repeat the “egg” wash.
6. Bake for 30-35 minutes or until golden brown.
(the open pastry is a sugar free cranberry tart I baked in my second puff pastry).
7. Best eaten right out of the oven as the pastry softens as the juices soak into the flaky pastry.