This is such a simple appetizer but packs loads of flavor. It was a huge hit at our party and with my family. I made it again the next day so we could have a bigger piece. It would be great as a light supper as well as an appetizer.
Goat Cheese and Mushroom Tart
8 ounces baby bella mushrooms
3/4 cup coarsely shopped onion
2 tbsps butter
salt to taste
1/2 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp mayonnaise
1/2 tsp Worcestershire sauce
1 refrigerated pie crust
1/3 cup crumbled goat cheese
Leaves from 3 or 4 sprigs of fresh thyme
To make the spread:
Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.
Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.
Spoon into a small bowl and let it stand until cool. Add lemon juice, mayo and Worcestershire sauce and mix well.
This filling may be made 1 day ahead and refrigerated until needed.
For the tart:
Preheat the oven to 450º. Let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet.
Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go.
Bake for 10 minutes. Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.
Remove from oven and cool pan on wire rack for 10 minutes before serving.
Makes 6 servings.