This is a simple appy that you can prepare in advance and bake as your guests arrive. The better the ingredients, the better the tart. Artisanal cheese makes a difference here. Farmer’s markets are loaded with vendors, offering their own varieties of seasoned goat cheese. Don’t hesitate to sample the wares, load your shopping tote with goodies, and then create the ultimate tart for sharing with pals.
1 sheet frozen puff pastry, thawed
1 tablespoon olive oil, plus 1 tablespoon more for drizzling
1 tablespoon organic unsalted butter
½ pound fresh assorted wild mushrooms, chopped, about 2 cups
2 tablespoons dry sherry
Salt and freshly ground pepper
4 ounces artisanal goat cheese, crumbled, about ½ cup
2 whole marinated roasted red peppers, diced, about 1 cup
2 tablespoons fresh thyme leaves
Unfold the puff pastry sheet and place onto a lightly floured work surface. Roll out to a rectangle about 12 by 14-inches. Transfer the pastry sheet to a baking sheet lined with parchment paper. Roll up the edges on the pastry and crimp to form a decorative crust. Place the baking sheet into the fridge while you prepare the mushrooms.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. When melted, add the mushrooms. Cook until the mushrooms are golden, about 5 minutes. Add the sherry and cook until the liquid is absorbed. Season with salt and pepper. Remove from the heat and cool to room temperature.
Preheat the oven to 425 degrees.
Remove the baking sheet from the fridge. Place the cooled mushrooms onto the pastry. Top with crumbled goat cheese. Sprinkle with diced roasted red pepper and fresh thyme leaves. Drizzle the tart with olive oil. Bake until the crust is puffed and golden, about 20 to 25 minutes. Cut the tart into 8 pieces. Serve warm or at room temperature.
Servings: 8 as an appy, 4 for lunch
Preparation Time: 20 minutes
Cook Time: 20 minutes
Sources and Substitutions
You can stack your tart with any of your favorite ingredients. Caramelized onions with slices of heirloom tomato are a fabulous combination; so is sautéed zucchini with sun-dried tomatoes and a shaving of Parmesan cheese.
1 sheet frozen puff pastry, thawed
1 tablespoon olive oil, plus 1 tablespoon more for drizzling
1 tablespoon organic unsalted butter
½ pound fresh assorted wild mushrooms, chopped, about 2 cups
2 tablespoons dry sherry
Salt and freshly ground pepper
4 ounces artisanal goat cheese, crumbled, about ½ cup
2 whole marinated roasted red peppers, diced, about 1 cup
2 tablespoons fresh thyme leaves
Unfold the puff pastry sheet and place onto a lightly floured work surface. Roll out to a rectangle about 12 by 14-inches. Transfer the pastry sheet to a baking sheet lined with parchment paper. Roll up the edges on the pastry and crimp to form a decorative crust. Place the baking sheet into the fridge while you prepare the mushrooms.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. When melted, add the mushrooms. Cook until the mushrooms are golden, about 5 minutes. Add the sherry and cook until the liquid is absorbed. Season with salt and pepper. Remove from the heat and cool to room temperature.
Preheat the oven to 425 degrees.
Remove the baking sheet from the fridge. Place the cooled mushrooms onto the pastry. Top with crumbled goat cheese. Sprinkle with diced roasted red pepper and fresh thyme leaves. Drizzle the tart with olive oil. Bake until the crust is puffed and golden, about 20 to 25 minutes. Cut the tart into 8 pieces. Serve warm or at room temperature.
Servings: 8 as an appy, 4 for lunch
Preparation Time: 20 minutes
Cook Time: 20 minutes
Sources and Substitutions
You can stack your tart with any of your favorite ingredients. Caramelized onions with slices of heirloom tomato are a fabulous combination; so is sautéed zucchini with sun-dried tomatoes and a shaving of Parmesan cheese.
4 comments:
I can't wait to try this at my next dinner party! I don't use sherry, though...are there any appropriate substitutions or can it be made without?
You don't need to add the sherry. It's just a flavoring tool for the mushrooms. You can substitute with a splash of wine or a bit of cider vinegar.
Ooooh, this look incredibly good!!! Can't wait to try it. :->
Ooooh, this looks good! Can't wait to try this!!!
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