Cypress Grove Truffle Tremor® and Shiitake Mushroom Tart
This savory, simple, and speedy Truffle Tremor® tart is perfect for post-holiday madness—bursting with mushrooms, soft-ripened goat cheese, and hints of thyme and nutmeg, it's sure to impress.
- 1 medium shallot, minced
- 1 tablespoon unsalted butter
- 6 ounces shiitake mushrooms (or other mushrooms), stemmed and thinly sliced
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- Freshly ground pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 4 ounces Truffle Tremor®, roughly chopped (rind included)
- 1½ teaspoon fresh thyme leaves
- Grated nutmeg (optional)
- Heat oven to 400ºF. Sauté shallots and butter in a medium pan over medium-high heat until brown and crisp, about 2 minutes.
- Add mushrooms and olive oil. Sauté on medium heat, stirring occasionally, about 10 minutes, or until lightly browned and mostly dry. Season with salt and pepper to taste. Remove from heat and let cool.
- Lightly flour a parchment paper–lined baking sheet. Place puff pastry on sheet. Unfold dough and roll gently as needed to straighten and make even.
- Using the tip of a knife, gently score a 1-inch border on the pastry sheet (don't cut all the way through).
- Using a fork, pierce the dough inside the square frame (not the border). Using a pastry brush, brush entire pastry top with egg. (This will add a nice sheen to the crust and create a moisture barrier for the other ingredients.)
- Bake tart for 15 minutes in the center of the oven. Remove from oven and use a fork to gently flatten down any puffed areas.
- Spread sautéed mushrooms and chopped Truffle Tremor® evenly across the pastry and bake for an additional 10 minutes. If pastry begins to look too brown, tent foil over the crust.
- Remove from oven and sprinkle with thyme leaves and grated nutmeg (if using). Serve warm.
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