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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
A delicious quiche-like tart with chanterelle mushrooms that has a slightly firmer texture due to the goats cheese and a nuttiness that comes from the roast hazelnuts in the pastry. Pairs perfectly with a small mixed salad that has been simply dressed with a light vinaigrette dressing.
2 people made this
- 75g hazelnuts
- 200g plain flour
- 1/2 teaspoon salt
- 75g unsalted butter, cut into pieces
- 1 egg yolk
- 3 tablespoons iced water, or more as needed
- 1 tablespoon unsalted butter
- 75g minced shallot
- 675g chanterelle mushrooms, coarsely chopped
- salt and ground black pepper to taste
- 120g goats cheese, softened
- 2 eggs
- 225ml single cream
- 2 tablespoons finely chopped flat-leaf parsley
MethodPrep:30min ›Cook:1hr ›Extra time:1hr cooling › Ready in:2hr30min
- Preheat the oven to 180 C / Gas 4. Spread hazelnuts onto a baking tray.
- Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Set aside to cool.
- Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Try not to over-process the dough.
- Turn pastry dough out onto a work surface and form into a ball. Wrap in cling film and refrigerate, at least 30 minutes or up to 1 day.
- Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper and set aside to cool.
- Preheat the oven to 190 C / Gas 5. Line a 25cm tart tin with baking paper.
- Remove dough from fridge and let sit for a few minutes. Roll out into 30cm circle on a lightly floured work surface. Carefully place pastry into the prepared tart tin. Roll a rolling pin over the top of the dough to trim it. Gently crimp the dough along the fluted edge of the tin. Line the pastry case with a piece of foil and fill with dried beans.
- Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the beans and foil; continue baking until pastry is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 180 C / Gas 4.
- Place goats cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in single cream until smooth. Season with salt and pepper.
- Pour cheese mixture into the pastry base. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top.
- Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a cooling rack and let cool completely, at least 30 minutes.
- Remove the tart from the tin and place on a serving plate. Serve at room temperature.
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This tart is inspired by Remy from the film Ratatouille, who spears rosemary, a perfect mushroom and a piece of cheese together before lovingly toasting them over a smoking chimney. I&rsquom sure he would have approved of the addition of pink peppercorns, they&rsquore easy to find next to ordinary pepper at the supermarket and add a wonderful aromatic flavour as well as a vibrant pop of colour.
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 tablespoon olive oil
- 1 sweet onion (such as Vidalia®), thinly sliced
- ⅓ cup balsamic vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 4 ounces crumbled goat cheese
Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
Heat olive oil in a skillet over medium-high heat stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.
Cooking with Goat Cheese
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Reviews (7 reviews)
To add - the crust is EASY and forgiving!
I've been making this every year since it first appeared in the November 1998 issue. It's easy, delicious and a family favorite. It's served on the day before Thanksgiving dinner with the Buttercup Squash & Leek Soup with Herb Butter from the same issue. I tend to use closer to 1 3/4 pds of various mushrooms. Don't skip the chives in the filing. great flavor addition!
This is a great tart. The pastry can be made ahead and stored
in freezer and the filling can be stored in the refrigerator for a day.
The issue is not No. 28. Which is September, 1998.
I was about to order a takeaway pizza today and then I thought I must have something in my fridge that I can throw together. Well, I had everything in this recipe, with the exception of dried thyme instead of fresh thyme. I used mini portabello's and I did use some leftover white wine. Served with a side of salad, fantastic!
Mushroom and goat cheese tart recipe - Recipes
Heat the oven to 400°F. Line a baking sheet with parchment paper. Mix the egg yolk and water in a small bowl with a fork.
Unfold the pastry sheet on the baking sheet. Cut 1/2-inch strips from each side of the pastry sheet. Brush the edges of the pastry sheet with the egg mixture. Place 1 strip on each edge of the pastry sheet. Prick the center of the pastry with a fork and brush with the egg mixture.
Bake the pastry for㺏 minutes or it's until golden brown. Let the pastry cool on a wire rack. Reduce the oven temperature to 350°F.
Heat 1/4 cup olive oil in a 12-inch skillet over medium heat. Add the shallots and cook until they're softened. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the black pepper and cook until the mushrooms are tender and the liquid evaporates.
Remove the skillet from the heat. Stir in half the thyme and parsley. Spoon the mushroom mixture over the pastry and sprinkle with the goat cheese.
Bake the pastry for㺊 to 15 minutes or until the topping is hot.
Drizzle the pastry with the remaining olive oil and sprinkle with the remaining parsley and thyme.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
If you like this, try these:
Spicy Maple Portabella Mushroom Jerky
Portabella mushrooms transform into an easy-to-make, craveable snack with this jerky recipe from Chelsey Amer, MS, RDN.
Mexican-Inspired Stuffed Portabella Mushrooms
Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal.
Lasagna Stuffed Portabella Mushrooms
These Lasagna Stuffed Portabella Mushrooms require less than 10 ingredients and are ready in 20 minutes, making this the perfect weeknight recipe.
- Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours - or until chilled and firm.
- Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they've released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
- Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.
- Deglaze the pan with sherry, scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as we will be adding cheese to the mushroom mixture).
- Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even layer. Allow mixture to come to room temperature before assembling the galette.
- Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
- Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled mushroom mixture (discard the thyme and rosemary sprigs), and stir together gently.
- Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1-1/2 inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms &ndash leaving the center exposed. Lightly brush the edges of the dough with egg wash.
- Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature.
Exotic Mushroom and Goat Cheese Tarts
This is an elegant appetizer that can be prepared ahead and frozen until you’re ready to serve. That was one of the reasons I picked it for the Valentine dinner menu. It’s easy to prepare and the pinwheel design adds to the elegance of this dish. The fact that it’s also delicious is why I love this recipe. It was a big hit in the kitchen when I was testing it last week. Plus, if you freeze the extra tarts, you can bake them off from the frozen state.
- 1 1/4 pounds exotic mushrooms (we like a mixture of shiitake, oyster and maitake)
- 2 tablespoons olive oil
- 2 to 3 large shallots, finely diced (1/3 cup)
- 2 garlic cloves, finely diced
- 8 ounces goat cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon adobo sauce from a can of chipotles
- 1/4 cup chopped cilantro
- All purpose flour for rolling out the puff pastry
- 1 14-ounce package all butter puff pastry
- 2 tablespoons queso anejo or parmesan
Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 cups. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 teaspoon salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature.
While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 teaspoon salt in a small bowl.
Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees.
Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.
Testing Notes: You can bake off as many tarts as you need. Freeze the remainder in a single layer to use at a later date. Bake on parchment at 400 degrees for about 25 minutes or until golden brown.
Jill's Wine Recommendations: The 2009 Sierra Norte “Pasión de Bobal” from Utiel-Requena, Spain. The label has an adorable Valentine’s day look, but aside from that it’s an easy drinking, delicious bottle of wine. The grape type is Bobal which is a lighter- bodied wine rich in soft fruit. This brings out the natural sweetness of the lobster, but has enough earthiness to match the mushroom tart. If you’re looking for a white wine, I recommend the White Rock Chardonnay from Napa Valley. It’s a wonderfully balanced wine with just the right touch of oak- definitely a departure from the oaky, California butter-bombs of the past.
Mushroom & Goat Cheese Turnovers
I attended a friend’s wedding about a week ago and (since I’d never miss an opportunity to host while people were in town) I decided to throw a pre-wedding breakfast for all of my college friends. We had all of the classics: cinnamon rolls, croissants, fresh fruit, and plenty of champagne. But the *surprising* crowd favorite? These mushroom & goat cheese turnovers.
These were inspired by a similar pastry that I had at a neighborhood coffee shop in DC. Flaky, buttery pastry is filled with a savory (and slightly spicy) mushroom and goat cheese mixture. The moment I took my first bite, I knew I’d have to recreate it at home. They’re incredibly easy to make but they’ll still seem very impressive to your guests.
They only require four main ingredients: puff pastry, mushrooms, goat cheese, and garlic! I used store-bought puff pastry for these but, if you’re looking for a challenge, you can try to make your own. The filling could probably be repurposed for a lot of different things. Use phyllo dough instead to make a spanakopita variation, or just spread it on toast!
I purposefully made these palm-sized so they’re a little more appropriate as a breakfast pastry or appetizer. However, if you want something more substantial, go ahead and make them bigger. This recipe makes enough filling to make about 12 small turnovers, which uses 1 sheet of puff pastry. Double the recipe as needed.
These delicious turnovers might be my new favorite thing to bring to a party! They’re easy to make, easy to eat, and your guests will absolutely love them. Store any leftovers in an airtight container and keep in the fridge for up to 1 week.
This is a decadent tart that highlights the season’s best mushrooms on a flaky, creme fraiche and butter pastry. The dough is baked until puffed and golden, then the tart shells are topped with tangy goat cheese, fresh thyme and crispy roasted mushrooms.