Mushroom Tart

This is a really yummy tart that can be served as the main course along with a side salad….or served as an a side dish to a main course.  YOU DECIDE!!!  The mushrooms used can be also be a variety of YOUR choosing…pick your favorites and go to town!  You can’t mess this up and everyone will be in HEAVEN when they taste it.  There is a little prep time involved but the results are sooooo worth it.  Let me know how you liked it.

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Mushroom Tart

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1 package frozen puff pastry sheets (use 1 sheet), thawed

2 Tablespoons butter

2 Tablespoons olive oil

2 shallots, minced

1 large leek (white part only…split in half, rinse well and remove all grit and finely sliced)

2 teaspoons minced garlic

1/4 cup green onions, thinly sliced (green and white portion)

1 teaspoon lemon juice

2 Tablespoons cognac

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 teaspoon Herbs de Provence

2 cups assorted chopped mushrooms (I used fresh shiitake and fresh oyster…and dried woodear, chanterelle, morel and black trumpet that were rehydrated and drained)

1/2 cup creme fraiche (you can find this in specialty groceries, like Fresh Market…in the dairy section)

1/4 cup Parmesan cheese

1/2 cup Ricotta cheese

1/2 cup crumbled goat cheese

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Prepare your pastry dough by rolling out one sheet onto a floured surface.  Place it into a tart pan that has a removable bottom.  Work the dough up along the sides, but not over the edge.  You want to be able to slip the whole thing out of the tart pan when it is finished.  Line the entire pan with a sheet of parchment paper and then fill it up with some dried beans to weigh it down.  You don’t want the dough to puff up in the oven and the beans will prevent this from happening.  Bake in a 425 degree oven for 15 minutes, or until a golden brown.  Remove from oven and carefully remove the parchment paper with the beans. (You can save the beans and use them again for pie weighs!)  If the dough underneath still appears a little undone…prick the dough with a fork in a few places and put back in the oven (without the parchment and bean liner) for a few extra minutes…JUST A FEW MINUTES!!!  Remove from oven and cool on a wire rack.

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In a large saucepan, melt the butter and olive oil together.  Add the shallots, leek, garlic and green onions.  Stir over medium heat until the shallots are a light golden brown and be careful not to burn the garlic.  Add the lemon juice, cognac, salt, pepper and Herbs de Provence…stir together.  Mix in all of your mushrooms and stir well.  Cook until mushrooms are tender.  Remove from heat and let cool for about 15 minutes.  Add the creme fraiche and the Parmesan cheese to the saucepan and mix together.

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In a small bowl, mix together the Ricotta cheese and the goat cheese.  Spread this mixture on the bottom of your COOLED puff pastry tart shell.  Add the mushroom mixture on top and spread it out evenly to the edges.  Place the tart pan on a baking sheet and bake in a 350 degree oven for 25-30 minutes.  Remove from oven and allow to cool on a wire rack for about 10 minutes before serving.  Remove tart from pan by pushing bottom up and out of rim and serve on the tart pan.  You can place it on a large decorative plate for an extra special presentation!

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Bone Appetit!