flaky mushroom goat cheese tart with truffle and thyme
Serves: 2
Equipment: Baking sheet, parchment paper or aluminum foil. Medium sauté pan.
  • 1 package (17.3 oz.) puff pastry (2 sheets) - I used Pepperidge Farm brand, found in the freezer section
  • 2 T. olive oil
  • 8 oz shallots (4-5 medium shallots), chopped
  • 8 oz mushrooms, sliced, any variety (I used a "gourmet blend" which included shiitake, portabella, and oyster mushrooms)
  • 1 tsp. fresh thyme leaves, chopped, plus more whole leaves for garnish if desired
  • Sea salt & freshly ground pepper
  • Juice of ½ lemon
  • ½ tsp. truffle oil (optional)
  • 4 oz. crumbled goat cheese
  1. Make your crust: Preheat oven to 425 degrees F. Line your baking sheet with parchment paper or aluminum foil. On a lightly floured surface, unroll the puff pastry sheets (one at a time), and pinch the sides up to make a square crust. Transfer each crust to your prepared baking sheet.
  2. Make the topping: Heat olive oil in a medium sauté pan over medium-high heat. Add the shallots and cook while stirring until starting to brown, about 5 minutes. Add the mushrooms and thyme, sprinkle with sea salt and freshly ground pepper, and continue to cook and stir until the mushrooms have released their liquid and the liquid has mostly evaporated - you want them to be almost dry (this might take another 5 minutes). Turn off the heat, sprinkle with lemon juice, and drizzle with truffle oil (if using). Taste and add more salt & pepper if needed.
  3. Assemble the tarts: Spread the mushroom-shallot mixture evenly over the surface of the two tarts. Sprinkle with goat cheese crumbles. Bake at 425 F for 20-30 minutes, or until puffed and golden. Transfer each tart to a plate and serve. Enjoy!
Recipe by radish*rose at http://radishrose.net/2015/09/07/flaky-mushroom-goat-cheese-tarts-with-truffle-and-thyme/