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Mushroom Tart

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This savory tart is perfect as an appetizer or party snack.

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Shiitakes have tough inedible stems that should be removed. For white mushrooms (called button when small), cremini, and portobellos, trim the spongy tip; the rest is edible.

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  • ALR5016658DW
    22 OCT, 2017
    I added garlic and fresh thyme to the veggies and substituted black pepper Boursin for the goat cheese, which my husband will not eat. I don't understand cooking the onion separately or covering the pans. If I make this again I will saute the onions, then add mushrooms and garlic and cook until the mushrooms are browned, then add the spinach and thyme and stir until the spinach collapses.
    Reply
  • amalijadiggmai
    15 OCT, 2016
    Vegan Tip: Although it contains hydrogenated oils, including palm, 'Pepperidge Farm' puff pastry is vegan! Substitute vegan cream cheese or ricotta for the goat cheese (I prefer 'Kite Hill' brand!) Or, 'Follow Your Heart' Parmesan cheese is a great choice, too!
    Reply
  • billtest2012new3
    14 MAY, 2012
    Great recipe, and all the comments are helpful.
    Reply
  • OccassionalVegan
    11 DEC, 2011
    I used phyllo puffed pastry instead, and the 14 oz container was a bit too much dough. The topping was delicious, but if you plan to use phyllo pastry instead, you can probably get away with 1/4-1/2 the 14 oz package. I tried this on two dinner guests, and they liked the recipe (both went back for seconds) but there was a lot of left over dough on plates.
    Reply
  • anniedangerous
    21 MAR, 2011
    Oh wow was this good. I used the whole package of goat cheese (4 oz.) because I love the stuff. That was the only change I made-- the rest was perfect for my tastes. One thing: The puff pastry I bought was in 2 squares and I didn't roll them out any more than they were, so I had 2 little tarts :) So no need to waste your time with flour and a rolling pin! Definitely going to make again.
    Reply
  • toughcustomer
    16 FEB, 2010
    Very delicious! Don't waste this on picky children who wont eat goat cheese. Make it for guests and just tell the children they miss out. Maybe they will learn to eat some good things. My friends loved this.
    Reply
  • AngelaPLovesToCook
    23 APR, 2009
    Very delicious. I added green peas and some parsley and it was a definite do again. I might try with sun-dried tomatoes next time.
    Reply
  • smd1227
    2 FEB, 2009
    I used some gruyere with sharp cheddar. It was out of this world.
    Reply
  • CaliDog
    11 DEC, 2008
    For kids, I think that fresh mozzarella would be an acceptable alternative to the goat cheese. I wouldn't use the packaged kind though. I don't think that the texture would work very well.
    Reply
  • bienki
    6 DEC, 2008
    I'm also wondering what other cheese other than goat or feta would work. My kids won't eat either of those cheeses. Thanks.
    Reply

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