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Wild Mushroom & Goat Cheese Tart

From Our Kitchen

Preheat oven to 400ºF


1¾ lb. mushrooms (oyster, shiitake, portobellos, buttons, porcini) stems removed, wash & clean, and cut into bite size
1 4x4" rectangle puff pastry
1 leek(white part only) washed and diced into small pieces.
1 Tbsp. garlic, minced
6oz. firm goat cheese
½ cup sherry
1 tsp. fresh thyme, chopped
olive oil as needed
salt and pepper to taste


Put puff pastry on a sheet pan and bake for 5 minutes until it almost starts to brown. Remove from the oven and let cool. Heat 3 Tbsp. olive oil in a large saute pan over medium high heat. Working in batches, saute about a quarter of the mushrooms at a time, without shaking the pan for about 5-7 min until golden brown. Season with salt and pepper, putting finished mushrooms in a large bowl.

Repeat these steps through the second to last batch. Start the last batch of mushrooms, but half way through cooking this last batch, add leeks, garlic,and thyme. At the last minute add sherry and reduce by more than ½. Add to bowl.

When mushrooms have cooled, add the goat cheese and mix gently. Add mushroom mixture to puff pastry, leaving almost 1 inch around the border. Bake for about 5 minutes, or until golden brown. Cut into wedges.