FEATURED
RECIPE:
Michelle's Savory Goat Cheese & Mushroom
Tart
For the
filling:
• 1/2 pound goat feta cheese, crumbled
• 1/8 cup mascarpone cheese
• 1/8 cup sour cream
• 1 large clove garlic, finely minced
• 1 TBS fresh chives
• Freshly ground pepper
For the topping:
• 2 TBS salted butter
• 2 TBS extra virgin olive oil
• 1 pound oyster mushrooms, chopped
• 2 TBS chopped shallots
• 3/4 tsp thyme
For the crust:
• 1 package frozen puff pastry (defrost according
to
directions on package)
Directions:
Have all the filling ingredients at room temperature,place in food processor
and mix. Put chives in last and do not over mix. Set aside. Sauté’ chopped
shallots in melted butter and olive oil until shallots are soft. Add other topping
ingredients and sauté until the mushrooms are soft. Spray two cookie
sheets with oil, unfold puff pastry and lay puff pastry on cookie sheets. Bake
according to directions on package. (About 12 minutes at 400 degrees or
until golden.) Remove from oven and let puff pastry sit for 15 minutes.
Distribute half the cheese filling on each pastry. Top each pastry with the
mushroom topping. Bake at 350 degrees for 15 minutes or until cheese is
melted. Allow to sit for 5 minutes before cutting into squares. Serve with
microgreens.
The tart is equally good served warm or at room temperature.
Make sure you have a glass of Pinnacle Ridge 2008 Chambourcin or 2009
Vidal Blanc poured before
serving. Enjoy!!
