Ingredients
-
-
8
-
3/4
-
2
-
-
1/2
-
1
-
1
-
1/2
-
-
1
-
1/3
-
3 - 4
-
-
Directions
Goat Cheese and Mushroom Tart, This is such a simple appetizer but packs loads of flavor It’s a huge hit at both parties and family meals I found the original recipe in a community cookbook and it’s become a party staple Prep time does not include time to let the filling cool , I had a refrigerated pie crust I needed to use so went searching for something different to do with it when this caught my eye I made a couple minor changes to use other things I had on hand – dried thyme not fresh (same amt), and feta instead of goat cheese I didn’t measure the cheese, just used what looked good Delicious and a great way to use an extra pie crust Thanks for sharing!
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Steps
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1
Done
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To Make the Spread: |
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2
Done
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Clean the Mushrooms, Remove Stems and Cut Into Quarters. |
|
3
Done
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Place the Mushrooms and Onions in a Food Processor and Finely Chop ~ I Just Chopped Finely by Hand. |
|
4
Done
|
Heat a Skillet Over Medium Heat and Melt the Butter. |
|
5
Done
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Add the Mushroom/Onion Mix, Salt and Thyme and Saute For 5 Minutes. |
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6
Done
|
Reduce Heat to Low and Saute For 5 Minutes Longer or Until Most of the Moisture Has Evaporated and the Mixture Is Like a Paste in Texture. |
|
7
Done
|
Spoon Into a Small Bowl and Let It Stand Until Cool Then Add Lemon Juice, Mayo and Worcestershire Sauce and Mix Well. |
|
8
Done
|
This Filling May Be Made 1 Day Ahead and Refrigerated Until Needed. |
|
9
Done
|
For the Tart: |
|
10
Done
|
Preheat the Oven to 450. If Using a Refrigerated Pie Crust Like I Do, Let Pie Crust Stand at Room Temperature According to Package Directions. |
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11
Done
|
Unroll the Pastry on a Parchment Paper Lined Baking Sheet. |
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12
Done
|
Spread the Mushroom Filling Evenly to Within 1 1/2 Inches from the Edge. |
|
13
Done
|
Sprinkle With Cheese and Thyme. |
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14
Done
|
Fold in One Edge of the Pastry Toward the Center Covering Part of the Filling. |
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15
Done
|
Work Around the Edge, Pleating as You Go. |
