Mushroom and Goat Cheese Tart | Assembly Line
Whether as a main or an appetizer, this tart will surely quell those in need of something delicious. RECIPE BELOW.
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Creator and Director – Eric Slatkin
Executive Producer and Food Stylist – Sonya Masinovsky
-------------------------RECIPE------------------------
Mushroom Goat Cheese Tart
Makes one tart, serves 6-8
2 tablespoons butter
2 tablespoons olive oil
2 shallots, sliced thin
1 lb. mushrooms, sliced thin (crimini, oyster, hen of the woods, chanterelles or
whatever is available)
3 cloves garlic, minced fine
splash of sherry vinegar
1 teaspoon kosher salt
freshly ground pepper
¼ cup creme fraiche
1 medium egg
2 sprigs thyme, leaves removed from stem
⅓ cup goat cheese, crumbled
1 sheet puff pastry, thawed
chopped chives, for garnish
Preheat oven to 400°F.
In a large skillet, add the butter and olive oil. Add the sliced shallots to the butter and oil. Stir and let the shallots heat up for 2 minutes, until just fragrant and slightly softened. Add the mushrooms to the shallots, and cook until the mushrooms are softened and the moisture has evaporated, about 5-6 minutes. Add the garlic and sherry vinegar to the pan and sauté for an additional 1-2 minutes. Season generously with salt and pepper. Transfer the mixture to a bowl, and allow the mushrooms to fully cool.
In a small bowl combine the creme fraiche and egg until the egg is fully incorporated. Add the creme fraiche mixture to the cooled mushroom mixture in the bowl, stir until fully combined.
Roll out your puff pastry so that it is larger in size than a large dinner plate. Using the dinner plate upside down as a stencil, cut a circle out of the puff pastry. Using a smaller salad plate, gently score an inner circle inside of the larger puff pastry circle. Using a fork, gently poke the inner circle of the puff pastry.
To assemble the tart-
Add the mushroom mixture to the inner circle of pastry. Use a slotted spoon to transfer the mushrooms, any extra liquid can remain in the bowl. Top with goat cheese and thyme. Brush the outer edges of the pastry with egg wash.
Bake for 20-25 minutes, or until the pastry is browned and fully cooked. Once fully cooked, top with fresh chives. Serve warm or at room temperature.
How To Make Mushroom Quiche | Mushroom Tart Recipe | Top Food Eli
How To Make Mushroom Quiche or Mushroom Tart Recipe with the easiest steps to follow!
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Mushroom and Gruyere Tart Recipe | Cait Straight Up
Treat yourself to a simple Mushroom and Gruyere Tart that is easy to make and delicious. The best part, this recipe pairs perfectly with a glass of wine. I was sipping on a Pinot Noir from Castello Di Amorosa in Napa Valley when I made mine. This simple recipe uses Puff Pastry for a flaky crust and combines mushrooms, shallots and gruyere cheese for the filling. The three mix together for a super yummy Mushroom Tart!
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Chicken Mushroom Strudel - Food Wishes
This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
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Mushroom & truffle tartelette | Fine dining amuse or bite
Hey guys! Today we’re going to make a delicious mushroom & truffle tartelette. After last weeks video I got a lot of questions on what to do with those truffle eggs. So we’re going to use those to make a beautiful egg yolk cream. We’re also going to make a savory mushroom tartelette, a mushroom & Madeira gel, mushroom duxelles and so very nice sweet & sour mustard seeds. All great recipes, so enjoy guys!
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Incredible Mushroom Shallot Puff Pastry Tart
Full recipe:
This incredible mushroom tart all starts with buttery, light puff pastry, a sprinkle of melty gruyere cheese, and caramelized shallots glazed in balsamic. This tart is like an adult pizza that is literally wine's best friend!
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