mushroom, spinach and scallion tart

1  lb.		mushrooms
5  tablespoons		olive oil
6  cups		scallions
3-1/2  cups		spinach
10		sheets phyllo doughs
6  ounces		goat cheese
3		large eggs
1/3  cup		milk
3  tablespoons		fresh herbs

Tip: For nutritional information on all the ingredients in mushroom, spinach and scallion tart just click on each ingredient name. Then adjust the serving size for any mushroom, spinach and scallion tart ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

preheat oven to 425
on a baking sheet toss mushrooms wiht 2 tbsps olive oil and salt
roast for 10 minutes
toss in the scallions and roast for 15 more minutes
push mushrooms and onions to one side and place spinach on emplty side
roast until wilted, about 3 minutes
let cook and squeeze spinach dry
brush an 11 by 7 inch rectangular tart pan with a removeable bottom wiht oil
brush each pice of phyllo pastry with oil and layer in pan creating a crust
crumble a double layer of foil into a rectangular shape and place on pastry to weigh down center
bake until golder - about 7 minutes. remove foil and bake another 3 minutes or until golden all over
reduce oven heat to 375
in a blender puree the goat cheese, eggs and milk until smooth
add herbs and pulse to miix
spread vegetables over crust and pour custard mix over top
bake until set - 20 - 23 minutes
let stand 10 minutes or until ready to serve