Whether as a main or an appetizer, this tart will surely quell those in need of something delicious.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, sliced thin
- 1 lb. mushrooms, sliced thin (crimini, oyster, hen of the woods, chanterelles or whatever is available)
- 3 cloves garlic, minced fine
- splash of sherry vinegar
- 1 teaspoon kosher salt
- freshly ground pepper
- ¼ cup creme fraiche
- 1 medium egg
- 2 sprigs thyme, leaves removed from stem
- ? cup goat cheese, crumbled
- 1 sheet puff pastry, thawed
- chopped chives, for garnish
- Preheat oven to 400°F.
- In a large skillet, add the butter and olive oil. Add the sliced shallots to the butter and oil. Stir and let the shallots heat up for 2 minutes, until just fragrant and slightly softened. Add the mushrooms to the shallots, and cook until the mushrooms are softened and the moisture has evaporated, about 5-6 minutes. Add the garlic and sherry vinegar to the pan and sauté for an additional 1-2 minutes. Season generously with salt and pepper. Transfer the mixture to a bowl, and allow the mushrooms to fully cool.
- In a small bowl combine the creme fraiche and egg until the egg is fully incorporated. Add the creme fraiche mixture to the cooled mushroom mixture in the bowl, stir until fully combined.
- Roll out your puff pastry so that it is larger in size than a large dinner plate. Using the dinner plate upside down as a stencil, cut a circle out of the puff pastry. Using a smaller salad plate, gently score an inner circle inside of the larger puff pastry circle. Using a fork, gently poke the inner circle of the puff pastry.
- Add the mushroom mixture to the inner circle of pastry. Use a slotted spoon to transfer the mushrooms, any extra liquid can remain in the bowl. Top with goat cheese and thyme. Brush the outer edges of the pastry with egg wash.
- Bake for 20-25 minutes, or until the pastry is browned and fully cooked. Once fully cooked, top with fresh chives. Serve warm or at room temperature.