Goat Cheese and Mushroom Tart

Recipe by Lvs2Cook
READY IN: 55mins




  • To make the spread:
  • Clean the mushrooms, remove stems and cut into quarters.
  • Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.
  • Heat a skillet over medium heat and melt the butter.
  • Add the mushroom/onion mix, salt and thyme and saute for 5 minutes.
  • Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.
  • Spoon into a small bowl and let it stand until cool then add lemon juice, mayo and Worcestershire sauce and mix well.
  • This filling may be made 1 day ahead and refrigerated until needed.
  • For the tart:
  • Preheat the oven to 450º. If using a refrigerated pie crust like I do, let pie crust stand at room temperature according to package directions.
  • Unroll the pastry on a parchment paper lined baking sheet.
  • Spread the mushroom filling evenly to within 1 1/2 inches from the edge.
  • Sprinkle with cheese and thyme.
  • Fold in one edge of the pastry toward the center covering part of the filling.
  • Work around the edge, pleating as you go.
  • Bake for 10 minutes.
  • Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.
  • Remove from oven and cool pan on wire rack for 10 minutes before serving.