Goat Cheese And Mushroom Tart

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 ounces baby bella mushrooms
• 3/4 cup coarsely chopped onion
• 2 tablespoons butter
• salt
• 1/2 teaspoon fresh thyme leave
• 1 teaspoon fresh lemon juice
• 1 tablespoon mayonnaise
• 1/2 teaspoon worcestershire sauce
• 1 pie crust
• 1/3 cup crumbled goat cheese
• 3 -4 sprigs fresh thyme, leaves only

Recipe

• 1 to make the spread:.
• 2 clean the mushrooms, remove stems and cut into quarters.
• 3 place the mushrooms and onions in a food processor and finely chop ~ i just chopped finely by hand.
• 4 heat a skillet over medium heat and melt the butter.
• 5 add the mushroom/onion mix, salt and thyme and saute for 5 minutes.
• 6 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.
• 7 spoon into a small bowl and let it stand until cool then add lemon juice, mayo and worcestershire sauce and mix well.
• 8 this filling may be made 1 day ahead and refrigerated until needed.
• 9 for the tart:.
• 10 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.
• 11 unroll the pastry on a parchment paper lined baking sheet.
• 12 spread the mushroom filling evenly to within 1 1/2 inches from the edge.
• 13 sprinkle with cheese and thyme.
• 14 fold in one edge of the pastry toward the center covering part of the filling.
• 15 work around the edge, pleating as you go.
• 16 bake for 10 minutes.
• 17 then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.
• 18 remove from oven and cool pan on wire rack for 10 minutes before serving.