Mushroom And Goat Cheese Tartlet Recipes

MUSHROOM TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

MINI MUSHROOM AND GOAT CHEESE TARTS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
• Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
• Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
• Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
• Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.

MUSHROOM & GOAT'S CHEESE TARTLETS

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4 rectangles. Use a sharp knife to score a 1cm border around each, place on a baking tray, then chill until needed.
• Heat the butter and oil in a large frying pan, add the mushrooms and cook over a high heat, stirring, for about 10 mins, or until golden brown and almost all the liquid has evaporated. Season, add the garlic and walnuts, and cook for 1 min. Set aside.
• Put the goat's cheese in a bowl, season and stir through the thyme leaves. Remove the pastry from the fridge and spread the cheese over the centres. Top with the mushroom mixture, then brush the edge of the pastry with beaten egg for a glossier finish, and bake for 20-25 mins or until the pastry is golden and crisp. Top with the remaining thyme sprigs and a good grinding of black pepper. Serve with a baby leaf salad.

MUSHROOM & GOAT CHEESE TARTLETS

Steps:

• For the tartlet pastry: Add flour, butter and salt to the bowl of a food processor and whirl until the mixture resembles coarse crumbs. Add cream cheese and egg and pulse until combined and the dough starts to clump together. Divide dough into 2 portions and shape each into a large 6" to 7" disk. Wrap each one tightly in plastic wrap and refrigerate for 1 - 2 hours until firm.
• Meanwhile, make the filling. In a large 12" skillet heat 1 tablespoon of the oil over medium heat. Add onions and sauté for 8 minutes while stirring occasionally, until lightly golden and caramelized. Raise heat to medium-high, add remaining 1 tablespoon oil and mushrooms; continue to sauté until the mushrooms are browned and tender, about 6 - 8 minutes.
• Add red peppers and sauté until the peppers are just tender, about 2 minutes. Add balsamic vinegar and stir to combine until the all liquid evaporates. Remove from heat, season with salt, pepper and fresh thyme. Set the mixture aside to cool slightly. Set aside the goat cheese until ready to fill the tartlets.
• Roll out the tartlet pastry dough: roll each disc of dough on a lightly floured work surface into a 14" circle (about 1/8" to ¼" thick). Cut out 48 three-inch circles, re-rolling the scraps as necessary. Place the circles into the cavities of the muffin pan by gently pressing them into the bottom and up the sides, bringing the edges of the dough to just above the rims. You may have some extra dough remaining, depending on how thick the rounds were cut. Refrigerate tartlet shells for 10 - 20 minutes to chill.
• Meanwhile, preheat oven to 375 degrees F.
• While the oven is preheating and the pastry shells are chilling, make the egg custard. In a large bowl, whisk together eggs, cream, mustard, salt, pepper and nutmeg.
• Evenly drop a dollop of goat cheese into each tartlet cup. Top each with 1 rounded teaspoon of the onion- mushroom filling. Gently pour in 1 tablespoon of the egg custard over the filling in each tartlet, filling it just to the rim. Do not overfill as the egg custard will puff up while baking.
• Immediately bake for 18 - 20 minutes until lightly golden and crispy and the egg custard has set and puffed up. Remove from oven and let cool in pan for 5 minutes. Remove tarts to a cooling rack. Serve warm or at room temperature garnished with more fresh thyme.
• Note: If making tartlets ahead of time, reduce baking time by 2 to 3 minutes. Cool tarts completely and store in an air-tight container in the refrigerator for up to 3 days or in the freezer up to 3 months. To reheat, place cold or frozen tartlets on a baking sheet (or back into the mini muffin cups) and heat in a preheated 350 degrees F oven for 10 to 15 minutes until lightly golden and warm.

WILD MUSHROOM AND GOAT CHEESE TARTLETS

Steps:

• pre-heat oven 350.
• saute mushrooms in a large pan over high heat until all moisture has evaporated. Add butter ,shallots,lemon zest and garlic. Cook for 1-2 minutes.
• Remove from heat and stir in goat cheese and herbs. Season with salt and pepper to taste. Let cool.
• Once cooled, place a spoonful into phyllo tart shells and bake about 5 minutes or so,.

EASY ASPARAGUS TART RECIPE WITH GOAT CHEESE AND MUSHROOMS

Steps:

• Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
• Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
• To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl.
• Reserve 1 tablespoon of the goat cheese and set aside.
• Mix the rest of the goat cheese and olive oil in a bowl.
• To assemble the tart: Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10x10 square dough. Transfer it onto the parchment lined sheet.
• Spread goat cheese-oil mixture over the puff pastry leaving 1-inch border throughout the sides. Top it off with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
• Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
• Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
• Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart.
• If using, garnish with arugula and prosciutto.
• Slice it into smaller pieces and serve while it is still warm.

MUSHROOM, HERB, AND GOAT CHEESE TART

Steps:

• Preheat oven to 400°. Lay out pastry squares on 2 baking sheets lined with parchment paper. Bake until golden, about 14 minutes. Remove; let settle and cool.
• Melt butter in a large skillet and sauté mushrooms until lightly browned, about 5 minutes. Season with salt, pepper, and herbs.
• Divide mixture among pastry squares, dot with goat cheese, and sprinkle with Parmesan. Bake for 8-10 minutes. Let cool for 10 minutes.
• Cut tarts into 3" squares. Serve warm or at room temperature.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.