What's a girl to do? I have eggs, puff pastry squares, mushrooms, and goat's cheese AND a hungry husband. Why not dig up my inner Donna Reed and Barefoot Contessa and make a mushroom tart?
Ok not the Donna Reed part — I don't think I could ever cook in pearls.
Seriously though, we needed a quick dinner and I had defrosted the puff pastry for another event, but never used it. I had seen a recipe in the Heavy Table for a beet tart but didn't have most of the ingredients. Since P and I love mushrooms and I just picked some up, I decided to make mushroom tarts. It was a big hit that needs to be shared.
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Mushroom Tart
8 oz mushrooms, sliced (I used a mixed medley of exotic mushrooms I got at Whole Foods)
4oz goat cheese
2 large eggs, beaten
1 clove of garlic, grated
olive oil
salt and pepper to taste
6 puff pastry squares (I used a Kosher version since it did not have any high fructose corn syrup added)
- Preheat the oven to 360 degrees.
- In a pan saute the olive oil, garlic and mushrooms. Once cooked set aside to slightly cool.
- On a parchment paper line baking sheet, space the 6 squares of puff pastry. With a fork, pierce in several places in the middle of each sheet. Do not pierce the edges as they need to rise in the cooking process.
- In the area where you pierced the puff pastry, place the mushrooms. Then add crumble in the goat's cheese (I didn't use the full 4 oz when I made this just use your judgement and palate sense). With a tablespoon, spoon some of the beaten egg on each of the mixture areas (don't worry if it runs a little, it will still taste great).
- Place in the oven and cook for up to 20 minutes.
Serve with a salad or any side you like. This would also make a great item for a brunch or appetizer.
