Makes 6 Servings OR 12 Appetizer Servings
Main Course

Ingredients

Savory Mushroom, Red Pepper and Goat Cheese Tart with Garlic Rye Crust

For the Crust:

  • light rye flour, 1 1/2, cup,,/light-rye-flour
  • salt, 1/4, teaspoon,, 
  • butter, 8, tablespoons, cut into 1/4 inch cubes,
  • roasted garlic achaar, 1, tablespoon,,/brooklyn-delhi-roasted-garlic-achaar
  • ice water, 3, tablespoons,,

 

For the Filling:

  • dried sliced shiitake mushrooms, 1/2, ounce,,/dried-shiitake-mushrooms-sliced
  • dried sliced porcini mushrooms, 1/2, ounce,,/dried-porcini-mushrooms
  • plain goat cheese, 4, ounces, softened,
  • mild ajvar red pepper spread, 1/2, cup,,/va-va-mild-ajvar-roasted-red-pepper-spread
  • leek, 1, ,split lengthwise and thinly sliced,
  • butter, 1, tablespoon,,
  • heavy cream, 1/4, cup,,
  • umami powder, 1, teaspoon,,/umami-spice-blend
  • roasted garlic powder, 1, teaspoon,,/roasted-garlic-powder
  • smoked black pepper, 1, teaspoon, freshly cracked,/smoked-black-peppercorns
  • salt, 1, teaspoon,,
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Mushroom, Pepper and Goat Cheese Tart with Rye Crust

This vegetarian tart gets its vibrant color from ajvar red pepper spread and its savory umami flavor from shiitake and porcini mushrooms.  Serve with a side salad for an elegant lunch or pair with a grilled steak for a hearty dinner. However you decide to serve it, be prepared to add this recipe to your weekly rotation, it’s that good!

Written By Megan Fwan Schlow | Feb 09, 2021

Ingredients

Savory Mushroom, Red Pepper and Goat Cheese Tart with Garlic Rye Crust

For the Crust:

  • light rye flour, 1 1/2, cup,,/light-rye-flour
  • salt, 1/4, teaspoon,, 
  • butter, 8, tablespoons, cut into 1/4 inch cubes,
  • roasted garlic achaar, 1, tablespoon,,/brooklyn-delhi-roasted-garlic-achaar
  • ice water, 3, tablespoons,,

 

For the Filling:

  • dried sliced shiitake mushrooms, 1/2, ounce,,/dried-shiitake-mushrooms-sliced
  • dried sliced porcini mushrooms, 1/2, ounce,,/dried-porcini-mushrooms
  • plain goat cheese, 4, ounces, softened,
  • mild ajvar red pepper spread, 1/2, cup,,/va-va-mild-ajvar-roasted-red-pepper-spread
  • leek, 1, ,split lengthwise and thinly sliced,
  • butter, 1, tablespoon,,
  • heavy cream, 1/4, cup,,
  • umami powder, 1, teaspoon,,/umami-spice-blend
  • roasted garlic powder, 1, teaspoon,,/roasted-garlic-powder
  • smoked black pepper, 1, teaspoon, freshly cracked,/smoked-black-peppercorns
  • salt, 1, teaspoon,,
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  1. Preheat the oven to 400 degrees.
  2. Add the flour and salt to a mixing bowl and stir to combine. Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles oatmeal. Add the garlic achaar and lightly mix.
  3. Slowly add the ice water 1 tablespoon at a time. It's ok if there is still a bit of unmixed flour, form the dough into a ball and wrap in plastic. Let the dough rest in the refrigerator for at least 30 minutes up to 2 days.
  4. Lightly flour a work surface and roll the dough out, about 1/8 inch. Transfer the dough to a 9 ½ inch -10-inch tart pan with a removable bottom. Press the dough into the baking dish, fold and crimp the edges.
  5. Line the tart pan with parchment paper and fill with pie weights or baking beans and blind bake for 15-17 minutes. Remove from the oven and let cool while you make the filling.
  6. Add the dried mushrooms to a bowl and cover with boiling water. Let the mushrooms soak for 30 minutes then drain. 
  7. In a small skillet over medium-low heat add 1 tablespoon of butter and the thinly sliced leeks. Cook for 2-3 minutes until softened and add the rehydrated mushrooms and cook for another minute.
  8. Add half the goat cheese to the leeks and mushrooms. Combine using a rubber spatula and cook for 3-5 minutes until the mixture has slightly reduced and the flavors have melded. Remove from heat and cool.
  9. In a separate mixing bowl, whisk together the remaining goat cheese and ajvar.
  10. Add the mushroom mixture to the cooled tart shell and smooth with a spatula. Repeat with the red pepper mixture and smooth the top. Add the tart to the 400 degree oven.
  11. Once the tart is in the oven reduce the heat to 375 and bake for 20-25 minutes or until set and lightly browned on top.