Mushroom Tartlets with Goat Cheese 

Golden Pavillion, Kyoto Japan

Golden Pavillion, Kyoto Japan

Crust:
1 c. plus 2 T. unbleached flour
9 T. unsalted butter, softened but still cool
¼ c. plus 1 ½ tsp. sour cream
Pinch of salt
1 tsp. lemon juice
Fine corn meal
Filling:
3 T. olive oil
½ c. finely chopped shallot
1 T. finely chopped garlic
1 T. water
1 lb. mushrooms, cleaned, trimmed and cut into ½ - ¾” pieces
1 T. tarragon (preferably fresh) roughly chopped
½ tsp. thyme (preferably fresh) roughly chopped
1 T. unsalted butter

2 oz. fresh goat cheese crumbled (about ½ c.)

For crust:
Combine flour, butter, sour cream and salt in a large bowl.  Mix with hands until combined but not yet smooth.  Add lemon juice.  Bring dough together on a floured work surface, working small portions against surface until completely smooth.  Don’t overwork.  Form into a disk, wrap in plastic and refrigerate for one hour.
For filling:
Heat 2 T. oil in large skillet over medium heat.  Sauté shallot and garlic until nearly translucent, about 1 minute.  Add the water and cook until it evaporates, about 1 minute.  Continue cooking until shallot and garlic are very lightly colored, about 2 more minutes.  Increase heat to medium high and add the mushrooms, tarragon and thyme.  Sauté for about 8 minutes until tender.  Add 1 T. oil if needed.  Stir in the butter to melt and stir to coat mushrooms evenly.  Spread mushrooms on a sheet pan to cool.
Assembly:

Preheat oven to 350 degrees F.    Place the dough disk on a lightly floured work surface and rap with rolling pin to flatten.  Turn dough 90 degrees and repeat.  Roll into a round about 15” in diameter and 1/8“  thick.  Sprinkle with ½ tsp. fine corn meal (polenta) and roll into dough.  Repeat on other side of dough.  Using a 2” diameter biscuit cutter, cut circles of dough and press into bottoms of cups of a non-stick mini-muffin pan.    Fill each crust with mushroom mixture.  Bake in middle of oven until the crust is rich golden brown, about 20 to 25  minutes.  Remove from oven, sprinkle goat cheese evenly over mushrooms and return to the upper rack in the oven to brown, about 5 minutes.  Remove from muffin pan and serve.  Garnish with additional tarragon, thyme and a rosemary sprig if desired. 


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Makes 48 tartlets