Shiitake Goat Cheese Rustic Tart Recipes
SHIITAKE & GOAT CHEESE RUSTIC TART
I almost always prefer sweet over savory but was inspired to try this tart featuring shiitake mushrooms and goat cheese. Refrigerated pie pastry allows for easy assembly.- Karen Watts, Cortlandt Manor, New York
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms and shallots in butter and oil until tender. Remove from the heat; add the thyme, salt and pepper., On a lightly floured surface, roll pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet. Spoon mushroom mixture over the pastry to within 2 in. of edges; sprinkle with cheese., Fold up edges of pastry over filling, leaving center uncovered. Bake at 375° for 30-35 minutes or until crust is golden brown. Serve warm. Freeze option: Freeze unbaked tart until firm, then cover to store in freezer. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place tart on a parchment paper-lined baking sheet. Bake as directed, increasing time as necessary.
Nutrition Facts : Calories 247 calories, Fat 16g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 273mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SHIITAKE AND GOAT CHEESE TART
Steps:
- Make crust:
- Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.)
- Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature.
- Make filling:
- Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor. Blend in egg and salt.
- Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season with salt and pepper. Cool.
- Spread goat cheese over bottom of crust. Sprinkle mushrooms over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack.
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