1puff pastry dough, about 9-10 oz, defrosted, but kept in the refrigerator
4oz(1/2 cup) log goat cheese, room temperature
1Tablespoonolive oil
1clovegarlic, minced
1Tablespoonchopped fresh thyme
1Tablespoonbutter
3cupswhite button or crimini mushrooms, stems removed and sliced approximately ¼-inch thick
1shallot, thinly sliced
½teaspoonsalt
¼teaspoonpepper
1egg for egg wash
Instructions
Preheat oven to 375° F. Line a large baking sheet with parchment paper and set aside.
In a bowl, mix together goat cheese, olive oil, garlic and thyme. Set aside.
In a large pan over medium-high heat, melt butter, then add mushrooms and shallot. Do not overcrowd the pan. Season with salt and pepper. Cook until the mushrooms release all their liquid and most of it boils away, about 5 minutes. Flip halfway through. Transfer to a plate to cool slightly.
Roll puff pastry dough out into a 10-inch by 15-inch rectangle. Trim the edges to make a straight line if necessary. Transfer to prepared baking sheet. Score the edges by running a sharp knife through the top layer of puff pastry. Leave a 1-inch border, like a picture frame, and do not cut all the way through the dough. Prick the dough with a fork (not the border/edge).
Spread goat cheese mixture evenly over the puff pastry inside the scored border. If the mixture is difficult to spread, drop in spoonfuls and use the back of the spoon to smear it. Spoon mushroom mixture on top.
Add the egg wash. Whisk together egg with 1 tablespoon water. Use a pastry brush to brush edges of the tart. It’s okay if you don’t use the entire mixture.
Bake at 375° F for 20 to 25 minutes or until the pastry is puffed and golden. Cool for 15 minutes before cutting and serving. Use fresh thyme sprigs for garnish.
Notes
Puff pastry: I prefer all butter pastry dough, such as Trader Joe’s or Dufour brand, but Pepperidge Farm works too. Be sure it's 9 to 10 ounces of dough.Mushrooms: Use your favorite type of mushroom or a medley. Other options include porcini, shiitake and chanterelles.Storage: Tarts with puff pastry are best when they are eaten the day they are made. However, it may be stored in an airtight container in the refrigerator for 3 or 4 days.Freezing: Let the tart cool completely, then wrap it in a layer of plastic wrap and aluminum foil. Freeze for up to 2 months. Defrost in the refrigerator before reheating at 350 F for 10 minutes.