Creamy Mushroom and Goat Cheese Tart
A great accompaniment to our 2016 'Reserve' Pinot Noir
½ lb. fresh white mushrooms
¼ lb. shiitake Mushrooms
2 large portabella mushrooms
2 large shallots, finely chopped
¼ cup butter
1 tablespoon Worcestershire sauce
¼ cup heavy cream
¼ cup Husch Reserve Pinot Noir
½ lb. Goat Cheese (softened)
salt and pepper to taste
1 Box large puff pasty sheets
Preheat oven to 425 degrees. Roll out thawed pastry sheet to fit the tart pan or a 13 X 9 baking sheet with a rim. Press dough firmly around edges and score in the middle several times with a fork. Bake for five minutes and remove from oven.
Filling: Clean and remove stems from all of the mushrooms. In batches, finely chop mushrooms and shallots, preferably in a food processor. Sauté shallots in butter until translucent and then add the chopped mushrooms, Worcestershire, wine, and salt and pepper to taste.
Cook over medium heat until all moisture is gone. Remove from heat and allow to cool for at least 10 minutes. In a separate bowl, slightly whip the cream until it starts to become stiff and whisk in the egg. After the mushroom mixture has cooled, fold in the cream and egg mixture. Gently pour the filling mixture into the partially baked tart crust and distribute evenly. Using a pastry bag or a large ziploc (with one corner snipped out) squeeze out the softened goat cheese on the top of the tart in any design you like. Bake at 425 degrees for 20-25 minutes or until the edges are a golden brown.