Mushroom, Pepper and Goat Cheese Tart

Ingredients

For the Crust:

light rye flour, 1 1/2, cups,,/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
butter, 1, tablespoon,,
leek, 1, ,split lengthwise and thinly sliced,
plain goat cheese, 4, ounces, softened,
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,,
mild ajvar red pepper spread, 1/2, cup,,/va-va-mild-ajvar-roasted-red-pepper-spread

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Mushroom, Pepper and Goat Cheese Tart

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 Fawn Schlow | Feb 09, 2021

Ingredients

Mushroom, Pepper and Goat Cheese Tart

For the Crust:

light rye flour, 1 1/2, cups,,/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
butter, 1, tablespoon,,
leek, 1, ,split lengthwise and thinly sliced,
plain goat cheese, 4, ounces, softened,
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,,
mild ajvar red pepper spread, 1/2, cup,,/va-va-mild-ajvar-roasted-red-pepper-spread

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Preheat the oven to 400 degrees.
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.
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.
Lightly flour a work surface and roll the dough out, about 1/8 inch thick. Transfer the dough to a 9 ½ inch -10-inch tart pan with a removable bottom. Press the dough into the baking dish, fold the edges.
Line the tart pan with parchment paper and fill with pie weights or dry beans and blind bake for 15-17 minutes. Remove from the oven and remove the beans and parchment. Let cool while you make the filling.
Add the dried mushrooms to a bowl and cover with boiling water. Let the mushrooms soak for 30 minutes, drain and roughly chop.
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.
Add half the goat cheese, heavy cream, umami powder, garlic powder, black pepper and salt 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.
In a separate mixing bowl, whisk together the remaining goat cheese and ajvar.
Add the mushroom mixture to the cooled tart shell and smooth with a spatula. Repeat with the ajvar mixture and smooth the top. Add the tart to the 400 degree oven.
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.

Ingredients

Mushroom, Pepper and Goat Cheese Tart

Ingredients

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