Author Notes
This tart originally came from my husband's uncle. It's taken years to get him to share some part of the recipe. It's a unique combination: sweet crust with a savory filling. The crust is buttery and flaky, topped with tangy goat cheese and a combination of mushrooms sauteed in white wine and butter. —DCfoodgrl
Ingredients
- Crust
-
2 cups
flour
-
1/2 cup
brown sugar
-
1/2 teaspoon
vanilla
-
1/2 teaspoon
salt
-
1 cup
butter, softened
- Filling
-
3 handfuls
variety of mushrooms, sliced (not too thin)
-
1/4 cup
white wine
-
1 tablespoon
butter or olive oil
-
salt and pepper to taste
-
4 ounces
goat cheese
Directions
-
To make the dough, add all the dough ingredients to food processor and process until combined. It will be sticky, so flour your hands when you handle it.
-
Press the dough into a removable bottom fluted tart pan sprayed with a little non-stick cooking spray.
-
Bake in a 350 degree oven for 12 minutes.
-
While the crust is baking, sautee the mushrooms in butter or olive oil for a few minutes. Add the wine and continue cooking until the mushrooms are soft and the wine has reduced. Remove from heat.
-
Remove the crust and allow it to cool down.
-
Sprinkle goat cheese over the crust until it is mostly filled in. Top with the mushroom mixuture and spread over the crust. Press the filling down lightly.
-
Bake again in a 350 oven for 25 minutes. The crust will be very flaky so be careful when cutting into it. Enjoy!
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