Goat-Cheese Mushroom Tart

Oh boy is this a decadent treat! This mushroom tart I only whip up on special occasions … since it’s pretty fattening with the butter, cheese, and pastry. Everything in moderation  right? Right! However, it is a wonderful dish to serve at a vegetarian dinner party.

This recipe is from Step-by-Step Vegetarian Dinner Parties by Sue Ashworth.

Serves 4

  • 8 ounces frozen filo pastry, thawed (I used puff pastry because it takes less butter/fat)
  • 1/2 cup melted butter
  • 1 T hazelnut oil
  • 1/4 cup pine nuts
  • 12 ounces of mixed mushrooms, such as buttons, cremini, oyster and shiitake.
  • 2 T chopped fresh parsley
  • 8 ounces of goat cheese, softened
  • salt & pepper
  • springs of parsley for garnish
  1. Cut the sheets of filo pastry into pieces about 4 inches square, and use them to line 4 individual tart pans, brushing each layer with melted butter. Line the pans with foil or baking parchment and baking beans. Bake is a preheated oven at 400 degrees F for about 6-8 minutes, or until light golden brown. Remove the tart pans from the oven and take out the foil or baking parchment and beans carefully. Reduce oven temperature to 350 degrees F. (In the alternative, use whatever kind of crust you want or prefer. I use puff pastry. I simply thaw it and cut it to the size of my tortilla bowls and bake until golden brown.)
    Cut the puff pastry to the size of my tortilla bowl molds, pressed another tortilla bowl down on top and baked. #lifehacks

    Cut the puff pastry to the size of my tortilla bowl molds, pressed another tortilla bowl down on top and baked. #lifehacksSee! Pretty! Even without fancy tart dishes.

    See! Pretty! Even without fancy tart dishes.

  2. Put any remaining butter into a large saucepan with the hazelnut oil, and fry the pine nuts until golden-brown. Lift them out with a slotted spoon and drain them on paper towels. (I just cooked them in with my mushrooms – I was being lazy!)
  3. Add the mushrooms to the saucepan and cook gently, stirring frequently, for about 4-5 minutes. Add the chopped parsley, and season to taste with salt and pepper.117119
  4. Spoon an equal amount of goat cheese into the base of each cooked tart. Divide the mushrooms between them, scatter the pine nuts on top.120
  5. Return to the oven for 5 minutes to heat through, and then serve the, garnished with sprigs of parsley. Serve with a small side salad … or in my case a side of Creamy Baked Fennel.125

Until next time, I send you peace, love and good energy.

~Sharon

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2 responses to “Goat-Cheese Mushroom Tart

  1. Sounds amazing and decadent. I love your life hack tip haha.

    • It is such a tasty dish. Especially when you can find really nice organic wild mushrooms or rare mushrooms. It’s a great dish to feature them. And yes – I’m always looking for shortcuts … who has time to layer filo dough? Haha! Thanks!

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