Unrecipe of the Week: Mushroom and Goat CheeseTart

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I love savory tarts! These mushroom tarts make a perfect light meal when paired with a salad, or served as a simple yet elegant starter.

While they are best when eaten fresh out of the oven, they are also fine at room temperature, making them a great buffet item.

Mushroom Tart and Goat Cheese Tart

Prepare dough as instructed here.

Line the tart shell with foil, and fill with either dried beans or pie weights. Bake in the oven at 350 degrees for about 15 minutes.

Carefully remove the beans and foil, and place the tart back in the oven until brown, about 10-15 minutes more.

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In the meantime, saute sliced mushrooms (about a pound or so) in butter until they release their liquids and start to color slightly. Add more butter and a chopped shallot, and saute for about 5 more minutes until the shallot is transparent. Season with salt, pepper and a little nutmeg, and set aside until the crusts are ready.

Crumble goat cheese into the pre-baked crust. Add mushroom mixture. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 10 minutes until heated through.

Cut into wedges and enjoy!!!

photos: glasshouse images

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