A quick tart laden with mushrooms, soft-ripened goat cheese, and a hint of thyme and nutmeg.
- 1 medium shallot, minced
- 1 Tbsp butter
- 6 oz shiitake (or your favorite type) mushrooms, thinly sliced and stems trimmed
- 2 tsp olive oil
- 1/4 tsp kosher salt
- 2 turns of fresh ground pepper
- 1 sheet puff pastry, thawed in the refrigerator
- 1 egg, whisked
- 4 oz Truffle Tremor® , roughly chopped with rind included
- 1 1/2 tsp fresh thyme leaves, stems removed
- fresh grated nutmeg, optional
- Preheat the oven to 400ºF.
- Sauté minced shallots and butter in medium sized sauté pan on medium-high for about two minutes, until brown and crisp.
- Add the mushrooms and olive oil. Sauté on medium, stirring occasionally, for about 10 minutes until lightly browned and mostly dry. Remove from the heat and allow to cool.
- Place your puff pastry on a baking sheet that is lined with parchment paper. Lightly flour the parchment, unfold dough and roll gently only as needed to straighten and make even.
- Using the tip of a knife, gently score a 1 inch square border on the pastry sheet without cutting all the way through.
- Using a fork, pierce the dough inside the square frame (not the border), in multiple spots. Using a pastry brush, brush entire top of pastry with egg to add a nice sheen to your crust and to create a moisture barrier for your other ingredients.
- Bake the tart for 15 minutes in the center of the oven. Remove from oven and use fork to gently flatten down any puffed areas.
- Spread sautéed mushrooms and chopped Truffle Tremor® evenly across the sheet and bake for an additional 10 minutes. If the pastry begins to look too brown, add a foil tent over just the crust area of the puff pastry.
- Remove from oven, sprinkle with fresh thyme leaves and add a light dusting of freshly grated nutmeg. Serve warm.