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

Ingredients
Makes 4
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4 Ounces Organic Chanterelles
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2 Cups Boiling Water
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2 Ounces Minced Sun-Dried Tomatoes
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3 Tablespoons Olive Oil
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2 Medium Shallots, minced
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1/4 Cup Dry White Wine
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1 Teaspoon Fresh Thyme Leaves, picked
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All-Purpose Flour, for dusting
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1/2 Package Frozen Puff Pastry, thawed
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1 Egg, beaten
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4 Ounces Goat Cheese
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Directions
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Position rack in center of oven, and preheat oven to 425° F.
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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.
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Bring small pot of water to a boil, and blanch sun-dried tomatoes for about 30 seconds. Strain through fine mesh strainer.
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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.
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Add white wine and thyme. Increase heat to medium-high, and cook for 2 minutes.
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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.
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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.
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Spread mushroom mixture over crust, avoiding border. Return to oven until outer crust is puffed and golden, about 12 minutes. Remove from oven.
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Crumble goat cheese on top of tart. Cut into 8 pieces.