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["For Crust:
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Spray the bottom and sides of a 10 inch springform pan with cooking spray.
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Cut butter into small pieces and keep cold until ready to use.
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Place flour, salt, and sugar in the bowl of a food processor and pulse until mixed.
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Add butter and shortning and pulse 8-12 times until mixture looks like small peas.
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Pour water into shute of processor while it is running and mix until dough comes together.
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Empty onto floured bowl and roll into ball.
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Refridgerate for 30 minutes.
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Remove from fridge and roll dough into a circle large enough to fit the bottom and a little up the sides of prepared 10 inch springform pan.
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Set aside", "Place the marscapone cheese, cream cheese, romano cheese, eggs, flour and white pepper in bowl of electric mixer and mix until smooth.
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Set aside", "Cut spinach in small pieces. In a small saute pan, lightly brown minced garlic. Add spinach and sliced Portobello mushrooms and saute for 5 minutes. Remove from pan and drain mushrooms and spinach of all juices .( I actually pat them dry with a paper towel. ) Set aside. (reserve some slices of mushrooms for top of tart)", "Pour half of cheese mixture into the crust and top with half of spinach and portobello mixture. Add 1/2 cup of asiago cheese.
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Add remaining cheese mixture and top with remaining spinach and portobello mixture. Arrange some slices of portobello mushrooms on top of filling and sprinkle remaining 1/2 cup asiago cheese on top. Bake the tart in the middle of a preheated oven for 1 hour ."]
