Ingredients

For the crust:

6-3/4 oz. (1-1/2 cups) all-purpose flour
1/4 tsp. salt
1/4 lb. (8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
4 to 5 Tbs. ice water

For the filling:

1/2 lb. soft fresh goat cheese
1/4 cup mascarpone cheese (or sour cream)
1 small clove garlic, minced
1 Tbs. minced chives
Salt and freshly ground black pepper to taste

For the topping:

2 Tbs. butter
2 Tbs. olive oil
1 lb. mushrooms (preferably wild), wiped clean, trimmed, and thinly sliced
2 Tbs. finely chopped shallots
1 Tbs. fresh thyme leaves
Salt and freshly ground black pepper to taste
1/4 cup dry white wine (optional)

Calories (kcal) : 800
Fat Calories (kcal): 550
Fat (g): 61
Saturated Fat (g): 36
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 18
Cholesterol (mg): 140
Sodium (mg): 1010
Carbohydrates (g): 44
Fiber (g): 3
Protein (g): 20

Preparation

Put the flour and salt in a food processor. Pulse a few times to blend. Add the butter and pulse until the mixture resembles cornmeal. Add the ice water 1 Tbs. at a time and process until the dough comes together in a rough ball. Remove the dough, shape it into a disk, wrap it in plastic, and chill for 1 hour while you make the filling and topping.
In a small bowl, combine the goat cheese, mascarpone, garlic, chives, salt, and pepper, mixing with a fork until well blended. Set aside.
In a large skillet, heat the butter and oil over high heat until the butter is foaming. Add the mushrooms and shallots and cook, stirring, until the mushrooms are lightly browned. Add the thyme, salt, and pepper and cook another 1 minute. If using wine, add it as well and cook until the liquid has evaporated, about 4 minutes. Set aside.
Heat the oven to 450°F. Line a baking sheet with parchment. On a lightly floured surface, roll out the chilled dough into a 13-inch round. Transfer the dough to the parchment-lined sheet. Spread the cheese mixture to within 1 inch of the edge. Top with the mushrooms. Fold the edge of the dough over the filling, pleating it as you go. Bake until golden brown, about 30 minutes. Serve warm.

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Reviews (7 reviews)

obrienc68 | 11/23/2018
To add - the crust is EASY and forgiving!
obrienc68 | 11/23/2018
I've been making this every year since it first appeared in the November 1998 issue. It's easy, delicious and a family favorite. It's served on the day before Thanksgiving dinner with the Buttercup Squash & Leek Soup with Herb Butter from the same issue. I tend to use closer to 1 3/4 pds of various mushrooms. Don't skip the chives in the filing...great flavor addition!
SatuWyvern | 02/24/2018
This is a great tart. The pastry can be made ahead and stored
in freezer and the filling can be stored in the refrigerator for a day.
The issue is not No. 28. Which is September, 1998.
LArcher | 01/31/2017
I was about to order a takeaway pizza today and then I thought I must have something in my fridge that I can throw together. Well, I had everything in this recipe, with the exception of dried thyme instead of fresh thyme. I used mini portabello's and I did use some leftover white wine. Served with a side of salad, fantastic!

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What We're Cooking Now

Name: Savory Mushroom Tart
Yield: four. servings
Ingredients: 6-3/4 oz. (1-1/2 cups) all-purpose flour; 1/4 tsp. salt; 1/4 lb. (8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled; 4 to 5 Tbs. ice water; 1/2 lb. soft fresh goat cheese; 1/4 cup mascarpone cheese (or sour cream); 1 small clove garlic, minced; 1 Tbs. minced chives; Salt and freshly ground black pepper to taste; 2 Tbs. butter; 2 Tbs. olive oil; 1 lb. mushrooms (preferably wild), wiped clean, trimmed, and thinly sliced; 2 Tbs. finely chopped shallots; 1 Tbs. fresh thyme leaves; Salt and freshly ground black pepper to taste; 1/4 cup dry white wine (optional)