Mushroom, Spinach & Scallion Tart

1 lb mixed mushrooms, such as button & shiitake, stemmed & sliced 1/2 inch thick
2 Tbs olive oil, plus more for brushing
coarse salt
5 scallions, trimmed and sliced thinly
3 1/2 cups spinach, stemmed
10 sheets phyllo dough, thawed
6 oz fresh goat cheese
3 large eggs
1/3 cup low-fat milk
3 Tbs chopped mixed herbs, such as dill and cilantro

1) Preheat oven to 425F. On a rimmed baking sheet, toss mushrooms with 2 Tbs oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
2) Lightly brush an 11x7 inch rectangular tart pan with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
3) Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
4) Reduce oven to 375F. In a blender, puree goat cheese, eggs and milk until smooth; season with salt. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
5) Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. Serve warm or at room temperature.

Review: I learned back in Maine, that frozen mushroom mixes are cheap and easy. I never found them in Idaho, but was happy to see them at Whole Foods! The frozen bag is cheaper than buying them fresh, they're already clean, and they're sliced nicely. I use them whenever possible, including tonight. It saved a ton of time. Especially considering this dish was not as easy as it was billed in the recipe title. I dirtied a lot of dishes, but tried to keep it to a minimum. Therefore, I roasted the veggies and cooked the tart in the same dish. I was also disappointed that the recipe called for 10 sheets, when there were about 20 in the box. I couldn't defrost the whole thing and try to refreeze half of it. So, I used the whole box. Unfortunately, it was gummy on the bottom. I probably could have cooked the phyllo a little longer before adding the filling, but I thought I was in the clear. Maybe next time I'll just make two tarts to use the box more efficiently. Regardless of all this drama, this was super tasty. I loved the goat cheese and dill combo. I also used basil, but didn't taste that at all.

Adapted from:
http://www.marthastewart.com/953795/mushroom-spinach-and-scallion-tart