Mushroom Tart

My love for San Diego’s Specialty Produce is well-documented. If you’re local and you’ve not visited this amazing produce wholesaler, which is open to the public, GO NOW. So, I wasn’t surprised when a friend, who I introduced to Specialty Produce, was telling me that the mushrooms he found there were the best he’s ever had. The problem was, I had never bought any mushrooms there. I needed to, right away, so I came up with this quick tart. It highlights the mushrooms, so be sure to find the best you can.

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Mushroom Tart

You’ll need:

  • 1 box frozen puff pastry (two squares)
  • 1/2 stick (4 tbsp.) unsalted butter
  • 7 cups thinly sliced fresh mushrooms (button, porcini or a mix of any favorites)
  • salt
  • freshly ground pepper
  • 1 tbsp chopped fresh thyme
  • 1/2 cup chopped fresh flat-leaf parsley
  • 5 oz. goat cheese

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Preheat oven to 400 degrees. Lay out pastry squares on two baking sheets lined with parchment paper.

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Bake until golden, about 15 minutes. Let cool on a wire rack.

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Melt butter in a large skillet.

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Add mushrooms and sauté until lightly browned, about 5 minutes. Season with salt and pepper.

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Divide mixture among the pastry squares. Sprinkle herbs and dot with goat cheese. At this time you could pop it back in the oven to heat it up a bit but we ate it right away so it was unnecessary.

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Enjoy!

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