Roasted Mushroom-Goat Cheese Tart

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Roasting flowerlike clusters of maitake mushrooms (also known as hen of the woods) in a hot oven browns and crisps their frilly edges so they look especially artful on this savory tart. A creamy filling of goat cheese, crème fraîche, and lemon balances some of the mushroom's richness.

roasted mushroom tart with goat cheese
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
2 hrs 15 mins
Servings:
9

Ingredients

Crust:

  • 1 ¼ cup all-purpose flour

  • ½ teaspoon kosher salt

  • ½ cup cold unsalted butter, cubed

  • 2 tablespoon ice water

Filling:

  • 3 whole heads maitake mushrooms (12 to 15 oz total)

  • 3 tablespoon extra-virgin olive oil

  • 3 tablespoon cold unsalted butter, cubed

  • 4 ounce goat cheese, crumbled

  • ¼ cup creme fraiche

  • 1 egg

  • 1 ½ teaspoon chopped fresh thyme

  • ½ cup coarsely chopped parsley

  • Zest of 1 lemon

Directions

  1. For crust: Lightly coat a 9-inch square or round tart pan with removable bottom with nonstick cooking spray.

  2. In a food processor pulse flour, 1/2 cup butter, and the salt until fine crumbs form. Add the water; pulse until crumbly pieces form and mixture holds together when pinched, scraping bowl as needed. Transfer dough to prepared tart pan. Press evenly over bottom and up sides. Cover; freeze 10 minutes or until firm.

  3. Meanwhile, for filling: Preheat oven to 425°F. Line a shallow baking pan with foil. Break maitakes into smaller pieces. Place in prepared pan. Drizzle with oil; season generously with salt and black pepper. Dot tops with 3 Tbsp. butter. Roast 25 to 30 minutes or until crisp and tops are brown.

  4. Lightly coat a piece of foil with nonstick cooking spray. Line tart shell with foil, coated side down. Fill with pie weights or dried beans. Place on a baking sheet. Bake 25 minutes in oven with maitakes. Remove weights and foil. (It's OK if crust cracks slightly.) Bake about 5 minutes more or until center is set. Let cool.

  5. For filling: In a small bowl stir together goat cheese, crème fraiche, egg, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until nearly smooth. Spread goat cheese mixture evenly over bottom of crust. Arrange roasted mushrooms over filling. Bake 10 to 15 minutes or until filling edges are puffed and center is set. Let cool in pan on a wire rack 30 minutes. Remove sides of pan; transfer to a serving plate. Sprinkle with parsley and lemon zest. Makes 9 servings.

Tips

Crust can be prepared in advance, through step 3. Keep frozen until ready to use. Prepare filling as directed in step 7. Cover and chill until ready to use; up to 3 days.

Button Mushrooms:

In place of maitake mushrooms, you can substitute two 8-ounce packages fresh sliced button mushrooms.

Nutrition Facts (per serving)

313 Calories
25g Fat
17g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 313
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 74mg 25%
Sodium 254mg 11%
Total Carbohydrate 17g 6%
Total Sugars 1g
Protein 6g
Vitamin C 5.3mg 27%
Calcium 60.1mg 5%
Iron 1.5mg 8%
Potassium 156mg 3%
Fatty acids, total trans 1g
Folate, total 48.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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