Best Mushroom And Goat Cheese Tartlet Recipes

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

MINI MUSHROOM AND GOAT CHEESE TARTS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
• Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
• Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
• Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
• Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.

WILD MUSHROOM AND GOAT CHEESE TARTLETS

Steps:

• pre-heat oven 350.
• saute mushrooms in a large pan over high heat until all moisture has evaporated. Add butter ,shallots,lemon zest and garlic. Cook for 1-2 minutes.
• Remove from heat and stir in goat cheese and herbs. Season with salt and pepper to taste. Let cool.
• Once cooled, place a spoonful into phyllo tart shells and bake about 5 minutes or so,.

POLENTA, GOAT CHEESE, AND MUSHROOM TART

Steps:

• Preheat oven to 375°F.
• On a floured surface with a floured rolling pin roll out dough into a 15-inch round (about 1/8 inch thick) and fit it into a 9-inch quiche dish. Trim overhang to 1/2 inch and fold toward center, pressing against side of dish. Chill shell until ready to use.
• In a skillet cook mushrooms with salt to taste in 2 tablespoons butter over moderately high heat until golden and any liquid is evaporated. Spread mushrooms in shell and bake in middle of oven 20 minutes.
• While tart is baking, with back of a spoon force polenta through a coarse sieve into a bowl to break up lumps. Stir in sour cream and remaining 6 tablespoons butter until combined well. Force goat cheese through small teardrop-shaped holes of a grater and stir into polenta mixture with eggs and salt.
• Spread polenta mixture over mushrooms and sprinkle with thyme. Bake tart 35 minutes, or until puffed and golden. Cool tart on a rack until just warm.
• To make butter pastry dough:
• In a large bowl whisk together flour and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a floured work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill in 1 hour. Dough may be made 1 week ahead and chilled. Makes enough dough for a single-crust 9-inch tart.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

MUSHROOM-AND-GOAT-CHEESE PURSES

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
• Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

LEEK, MUSHROOM AND GOAT CHEESE TART

Steps:

• Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove pan from heat.
• Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

MUSHROOM, HERB, AND GOAT CHEESE TART

Steps:

• Preheat oven to 400°. Lay out pastry squares on 2 baking sheets lined with parchment paper. Bake until golden, about 14 minutes. Remove; let settle and cool.
• Melt butter in a large skillet and sauté mushrooms until lightly browned, about 5 minutes. Season with salt, pepper, and herbs.
• Divide mixture among pastry squares, dot with goat cheese, and sprinkle with Parmesan. Bake for 8-10 minutes. Let cool for 10 minutes.
• Cut tarts into 3" squares. Serve warm or at room temperature.