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Source: Campbell's Recipes
Tagged With: 6 servings
Mushroom & Goat Cheese Tart
Creamy goat cheese, sautéed mushrooms, shallots and herbs fill a flaky puff pastry crust to make this elegant and savory tart.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 egg yolk
1 teaspoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1/4 cup plus 1 tablespoon olive oil
1/4 cup finely chopped shallot
1 pound mushroom, sliced (about 6 cups)
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian Parsley
4 ounces goat cheese, crumbled




Heat the oven to 400°F. Line a baking sheet with parchment paper. Mix the egg yolk and water in a small bowl with a fork.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Cut 1/2-inch strips from each side of the pastry sheet. Brush the edges of the pastry sheet with the egg mixture. Place 1 strip on each edge of the pastry sheet. Prick the center of the pastry with a fork and brush with the egg mixture.
Bake the pastry for 15 minutes or it's until golden brown. Let the pastry cool on a wire rack. Reduce the oven temperature to 350°F.
Heat 1/4 cup olive oil in a 12-inch skillet over medium heat. Add the shallots and cook until they're softened. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the black pepper and cook until the mushrooms are tender and the liquid evaporates.
Remove the skillet from the heat. Stir in half the thyme and parsley. Spoon the mushroom mixture over the pastry and sprinkle with the goat cheese.
Bake the pastry for 10 to 15 minutes or until the topping is hot.
Drizzle the pastry with the remaining olive oil and sprinkle with the remaining parsley and thyme.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheet: Calories 370, Total Fat 29g, Saturated Fat 12g, Cholesterol 50mg, Sodium 374mg, Total Carbohydrate 18g, Dietary Fiber 2g, Protein 10g, Vitamin A 15%DV, Vitamin C 3%DV, Calcium 7%DV, Iron 12%DV

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