Recipe: Mushroom Tart
Posted by Chef Jim on April 15, 2010 | Comments Off
Here’s what you need:
6 Tbsp. unsalted butter
1 pound fresh assorted mushrooms, cut into
1/2 inch pieces
2 large shallots, minced
1/4 tsp. ground nutmeg
8 puff pastry shells, thawed (available in grocer’s freezer section)
1 large egg, thinned and lightly beaten
6 ounces goat cheese, softened
2 tsp. fresh thyme, chopped
1/4 cup whipping cream
Here’s how to make it:
Melt 4 Tbsp. butter in a large skillet over medium high heat. Add mushrooms and saute until soft
and dry, about 5 minutes. Add remaining butter to skillet, then shallots. saute until shallots are
soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper and set
aside to cool.
Line a baking sheet with parchment paper. Arrange puff pastry cups onto light floured surface and
remove centers.
Heat oven to 400. Bake pastry shells until golden. Maintain oven temperature. Spread goat cheese
over bottom of each shell. Top with mushrooms and sprinkle with thyme, salt and pepper. Drizzle
with cream and bake until heated through.
Tags:Mushrooms, Savory Tarts, Side Dishes
Filed Under: Recipes
