I love this goat cheese tart recipe because its simple, decadent and delish. I paired it with our eco.love Reserve Riesling, because I wanted to find a wine that would balance the creamy goat cheese and the rich pastry, and this Riesling has lovely tropical and citrus notes that are complimentary. The music selection was a no brainer for this pairing, I always like to start the evening off with something chill and up beat. Enjoy!! - RM
1 large sweet onion
8 oz goat cheese
1 pound of mushrooms (shitake or small button)
1 tablespoon plus 1 teaspoon olive oil (divided)
Salt and freshly ground black pepper
1 package frozen puff pastry, defrosted per package directions
Preheat oven to 400 degrees F. Cut onion into paper thin slices with mandolin or sharp knife. Clean and slice your mushrooms.
Heat a tablespoon of oil in a skillet over medium heat; sauté onion until caramelized. Transfer to a bowl and heat remaining teaspoon of oil in skillet over medium heat. Add mushrooms and sauté until they release all their liquid and most of it boils away, should take about 5 minutes. Sauté caramelized onions and mushrooms together with salt and pepper for 1 -2 minutes. Remove pan from heat. Unfold puff pastry and gently place on cookie sheet. Lightly beat one egg and brush entire surface of pastry. Score the pastry all over with a fork – about ½ from the edges. Bake until pale gold, about 10 minutes. If your pastry puffs up, press is down gently and let it cool.
Next, combine remaining 2 eggs with 6 oz goat cheese and blend until smooth. Spread the mixture onto the pastry. Return it to the oven and bake until set, about 4 minutes. Remove cookie sheet from oven and top with onion and mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. Now eat!