It turns out that there are a number of national celebrations during the month of September, mushrooms being one of them! As we start to head towards fall and cooler temperatures, we naturally think of the comforts of earthier foods such as mushrooms. The following recipe for Mushroom and Goat Cheese Tarts is a wonderful light entree or luncheon dish, but can also be adapted to make appetizer sized tarts.
Mushroom and Goat Cheese Tarts
- 3 tablespoons Marisolio Hojiblanca Olive Oil
- 1 medium sweet onion
- 8 oz. mushrooms, cleaned & sliced
- 1 teaspoon chopped fresh thyme
- ½ cup goat cheese, crumbled (optional)
- 1 puff pastry sheet (about ½ lb.)
- Sea Salt & Pepper to taste
Preheat oven to 400 degrees. Lightly grease a baking sheet.
- Remove the puff pastry from the freezer & put in the refrigerator about four hours in advance, allowing it to defrost so that it can be unfolded.
- Preheat the oven to 350 degrees.
- Heat the sauté pan on high. Add the olive oil and onion. Sauté for 5 minutes.
- Add mushrooms and fresh thyme. Sauté for 1 minute.
- Season with sea salt and pepper.
- Remove from heat and allow to cool.
- Unfold the puff pastry, cut each sheet in half & place on parchment paper on a sheet pan, allowing space in between both pieces.
- Brush the pastry with extra virgin olive oil. Place the sautéed mushrooms and onions down the center of the pastry and top with goat cheese.
- Leave the sides flat on the sheet pan. No need to turn the sides up around the filling because the pastry will puff up on the side when baked.
- Bake until lightly browned, about 18 minutes. Cut each tart in half and serve with a mixed green salad.