Wild Mushroom Tart

This is one of my favorite appetizers right now. If cooked properly, the mushrooms are so flavorful; they are almost meaty! And, it's very versatile. If you are cooking for vegans, omit the cheese and substitute margarine for the butter. Don't have tomatoes? Just leave it out. Want something thicker? Add a couple of beaten eggs with some milk and a little flour. And of course, if you don't have whole wheat pastry flour, use white flour. I would suggest unbleached if you can.

I encourage you to try this:

Wild Mushroom, Goat Cheese and Tomato Tart
Whole wheat pastry crust (see recipe below)
2 Shallots, chopped
Olive oil and butter
Assorted mushrooms, cleaned and sliced (about 3-4 cups total)
Pepper
1/4 tsp Herbs de provence
1/4 c Marsala
1/2 of small package of Goat cheese
1/2 c Shredded mozzerella
1 ripe tomato, sliced

Pie crust:
7 Tbl unsalted butter, cubed and put into freezer for a few minutes
1 1/4 c whole wheat pastry flour
1/8 tsp salt
2-3 Tbl ice water

Add flour and salt to food processor and pulse a few times. Add butter and pulse unitl crumbly. Add water slowly until forms into ball. Remove and pat into disk. Cover with plastic wrap and place in fridge for at least 30 minutes.

Meanwhile, saute shallots in oil/butter over medium heat in a large pan. Once golden, add mushrooms, herb de provence and pepper. Allow to cook for a few mintues, then turn. Once softened, add marsala and allow liquid to evaporate. Cool before adding to tart.

Roll out dough and shape into tart pan. Add mushrooms, top with goat cheese and mozzerella and then sliced tomatoes.

Preheat oven to 400F. Put back in fridge for a 10 minutes. Bake for 25-30 mins or until crust is brown. Allow to cool slightly then remove and allow to rest before cutting. Enjoy!