Mushroom Tart

My love for San Diego’s Specialty Produce is well-documented. If you’re local and you’ve not visited this amazing produce wholesaler, which is open to the public, GO NOW. So, I wasn’t surprised when a friend, who I introduced to Specialty Produce, was telling me that the mushrooms he found there were the best he’s ever had. The problem was, I had never bought any mushrooms there. I needed to, right away, so I came up with this quick tart. It highlights the mushrooms, so be sure to find the best you can.


Mushroom Tart

You’ll need:

  • 1 box frozen puff pastry (two squares)
  • 1/2 stick (4 tbsp.) unsalted butter
  • 7 cups thinly sliced fresh mushrooms (button, porcini or a mix of any favorites)
  • salt
  • freshly ground pepper
  • 1 tbsp chopped fresh thyme
  • 1/2 cup chopped fresh flat-leaf parsley
  • 5 oz. goat cheese


Preheat oven to 400 degrees. Lay out pastry squares on two baking sheets lined with parchment paper.


Bake until golden, about 15 minutes. Let cool on a wire rack.


Melt butter in a large skillet.


Add mushrooms and sauté until lightly browned, about 5 minutes. Season with salt and pepper.



Divide mixture among the pastry squares. Sprinkle herbs and dot with goat cheese. At this time you could pop it back in the oven to heat it up a bit but we ate it right away so it was unnecessary.




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