Flaky puff pastry topped with sautéed wild mushrooms, garlic, and tangy goat cheese for a flavorful dish.
# What You'll Need:
→ Mushrooms
01 - 14 ounces mixed wild mushrooms such as chanterelles, cremini, or shiitake, cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
06 - Salt and freshly ground black pepper to taste
→ Tart Base and Toppings
07 - 1 sheet puff pastry about 8.8 ounces, thawed if frozen
08 - 4 ounces goat cheese, crumbled
09 - 1 large egg, beaten for egg wash
10 - 1 tablespoon fresh parsley, chopped for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry to a rectangle approximately 12 by 9 inches. Transfer to prepared baking sheet.
02 - Score a half-inch border around the edge of the pastry, being careful not to cut completely through. Prick the center area with a fork to prevent excessive puffing.
03 - Brush the border with beaten egg. Bake for 12 to 15 minutes until lightly golden and puffed.
04 - While pastry bakes, heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, approximately 8 to 10 minutes.
05 - Stir in minced garlic and thyme, cooking for 1 minute more. Season with salt and pepper to taste. Remove from heat.
06 - Gently press down the center of the baked pastry if it has puffed excessively. Evenly distribute sautéed mushrooms over the tart center, avoiding the border. Dot with crumbled goat cheese.
07 - Return tart to oven and bake for 10 to 12 minutes, until cheese is slightly golden and pastry is crisp.
08 - Garnish with chopped parsley. Slice and serve warm or at room temperature.
