Mushroom And Goat Cheese Tartine With Pickled Red Onions Recipes

MUSHROOM & GOAT CHEESE TARTLETS

Steps:

• For the tartlet pastry: Add flour, butter and salt to the bowl of a food processor and whirl until the mixture resembles coarse crumbs. Add cream cheese and egg and pulse until combined and the dough starts to clump together. Divide dough into 2 portions and shape each into a large 6" to 7" disk. Wrap each one tightly in plastic wrap and refrigerate for 1 - 2 hours until firm.
• Meanwhile, make the filling. In a large 12" skillet heat 1 tablespoon of the oil over medium heat. Add onions and sauté for 8 minutes while stirring occasionally, until lightly golden and caramelized. Raise heat to medium-high, add remaining 1 tablespoon oil and mushrooms; continue to sauté until the mushrooms are browned and tender, about 6 - 8 minutes.
• Add red peppers and sauté until the peppers are just tender, about 2 minutes. Add balsamic vinegar and stir to combine until the all liquid evaporates. Remove from heat, season with salt, pepper and fresh thyme. Set the mixture aside to cool slightly. Set aside the goat cheese until ready to fill the tartlets.
• Roll out the tartlet pastry dough: roll each disc of dough on a lightly floured work surface into a 14" circle (about 1/8" to ¼" thick). Cut out 48 three-inch circles, re-rolling the scraps as necessary. Place the circles into the cavities of the muffin pan by gently pressing them into the bottom and up the sides, bringing the edges of the dough to just above the rims. You may have some extra dough remaining, depending on how thick the rounds were cut. Refrigerate tartlet shells for 10 - 20 minutes to chill.
• Meanwhile, preheat oven to 375 degrees F.
• While the oven is preheating and the pastry shells are chilling, make the egg custard. In a large bowl, whisk together eggs, cream, mustard, salt, pepper and nutmeg.
• Evenly drop a dollop of goat cheese into each tartlet cup. Top each with 1 rounded teaspoon of the onion- mushroom filling. Gently pour in 1 tablespoon of the egg custard over the filling in each tartlet, filling it just to the rim. Do not overfill as the egg custard will puff up while baking.
• Immediately bake for 18 - 20 minutes until lightly golden and crispy and the egg custard has set and puffed up. Remove from oven and let cool in pan for 5 minutes. Remove tarts to a cooling rack. Serve warm or at room temperature garnished with more fresh thyme.
• Note: If making tartlets ahead of time, reduce baking time by 2 to 3 minutes. Cool tarts completely and store in an air-tight container in the refrigerator for up to 3 days or in the freezer up to 3 months. To reheat, place cold or frozen tartlets on a baking sheet (or back into the mini muffin cups) and heat in a preheated 350 degrees F oven for 10 to 15 minutes until lightly golden and warm.

PICKLED MUSHROOMS AND ONIONS

Steps:

• 1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
• 2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
• 3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
• 4. Serve chilled or at room temp.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

SPINACH, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees.
• Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
• Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
• Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
• Bake in middle of the oven for 15 minutes until crust is cooked.