Friday, November 9, 2012

Mushroom, Leek and Goat Cheese Tart

A vegetable based tart may be the best option for those unexpected vegetarian guests at holiday dinners. Instead of serving disgusting and tasteless tofurkey for the vegetarian guest, it's far more appetizing to serve something filling and tasty.

As usual, I don't like making tart or pie doughs, especially for week night meals. So I suggest using boxed pie crust mix. Both mixes will make one 11 inch tart.

This tart is a definite repeat for me. Adjust the pepper to your own tastes, but I like a lot of it.

Mushroom, Leek and Goat Cheese Tart


1 box pie crust mix (for 2 crusts)
3 tablespoons butter
1 lb mixed mushrooms, sliced and washed
1 large leek, washed, trimmed and sliced into rounds
1/8 cup milk
8 ounces goat cheese (herbed or regular), at room temperature
1 egg
1 handful of chopped parsley
3 sprigs of thyme, plus 1 chopped tablespoon
Fresh ground black pepper


Step 1: Preheat oven to 425 degrees and prepare crust per directions on box, and set in 11 inch greased tart shell
Step 2: Dock dough (or use knife to puncture holes all over dough) and place parchment paper and a cup of dry beans on dough as a weight
Step 3: Bake dough for 10 minutes, then decrease temperature to 375 degrees and bake for 15 minutes and allow crust to cool
Step 4: Place large skillet on medium high heat on stove and melt 2 tbsp. of butter.  Add mushrooms, black pepper and thyme sprigs to pan, and cook for ten minutes, discard thyme
Step 5: On a new skillet, melt remaining butter on medium high heat and cook leeks for 8 minutes, discarding thyme again
Step 6: Mix goat cheese, milk, egg and black pepper and spread evenly on base of tart shell
Step 7: Add leeks to tart then top with mushrooms
Step 8: Top tart with chopped thyme and parsley, and serve warm or at room temperature

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