I saw the recipe for this Spinach Mushroom Tart in the current issue of Body and Soul. It is a Mark Bittman recipe from his book How to Cook Everything Vegetarian. It has the savory flavors I like all rolled up into one pretty package. Goat cheese custard mixed with roasted mushrooms and scallions, spinach and herbs baked in a phyllo crust. I didn't have an 11 by 7 removable-bottom tart pan, but the recipe says a 10 inch round can be used in its place. I ran into some problems with the crust. It wasn't as firm as I'd like and the finished pie was difficult to cut. I really think the wider shallower pan would have made all the difference. Nevertheless, the filling was fab and I would definitely make again with a few adjustments. And perhaps the purchase of a tart pan. Rectangle tarts are so elegant.
Sorry, it doesn't appear that the recipe is available online yet. I'll link to it when it does.