Chanterelle Mushrooms and sun-dried tomatoes with tangy goat cheese provide the filling for this quick, easy tart. Chanterelle Mushrooms are chewy with a nutty, earthy flavor.

Prep time: 5 min

Cook time: 65 min

Total time: 70 min

Chanterelle, Sun-Dried Tomato and Goat Cheese Tart
Copyright Recipe © 2015 Woodland Foods


Makes 4

  • 4 Ounces Organic Chanterelles

  • 2 Cups Boiling Water

  • 2 Ounces Minced Sun-Dried Tomatoes

  • 3 Tablespoons Olive Oil

  • 2 Medium Shallots, minced

  • 1/4 Cup Dry White Wine

  • 1 Teaspoon Fresh Thyme Leaves, picked

  • All-Purpose Flour, for dusting

  • 1/2 Package Frozen Puff Pastry, thawed

  • 1 Egg, beaten

  • 4 Ounces Goat Cheese


  1. Position rack in center of oven, and preheat oven to 425° F.

  2. Place mushrooms in bowl and add boiling water. Let stand 20 minutes, then remove mushrooms with slotted spoon. Coarsely chop mushrooms, leaving some large or whole pieces.

  3. Bring small pot of water to a boil, and blanch sun-dried tomatoes for about 30 seconds. Strain through fine mesh strainer.

  4. Heat oil in large skillet over high heat. Add mushrooms and shallots, and cook, stirring often, until softened, about 7 minutes. Stir in flour, and cook 2 minutes, stirring constantly.

  5. Add white wine and thyme. Increase heat to medium-high, and cook for 2 minutes.

  6. Lightly dust work surface with flour. Unfold puff pastry dough, and roll out to rectangle approximately 10 by 15 inches and 1/16-inch thick. Slide onto parchment-lined baking sheet.

  7. Leaving 1-inch border untouched all around edge, prick dough lightly all over with fork. Brush border with egg using pastry brush. Bake until pastry begins to puff, about 5 minutes. Remove from oven.

  8. Spread mushroom mixture over crust, avoiding border. Return to oven until outer crust is puffed and golden, about 12 minutes. Remove from oven.

  9. Crumble goat cheese on top of tart. Cut into 8 pieces.