There is no doubt that if you used only exotic mushrooms this tart would be delicious. However, white mushrooms, easier to find and less expensive, are fairly bland and will take on the flavors of other types. I suggest using a variety, including white button, for a balance of flavor and cost.

　　

Ingredients

serves 4 to 6

　　1 tablespoon unsalted butter

　　1 tablespoon canola oil

　　1 pound mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button), sliced

　　1 large shallot, finely chopped

　　2 tablespoons chopped mixed fresh herbs (such as parsley, thyme, and tarragon)

　　Pinch of freshly ground nutmeg

　　Coarse salt and freshly ground black pepper

　　1 large egg, lightly beaten

　　1 tablespoon water

　　1 sheet frozen puff pastry (from one 14-ounce package), thawed according to package instructions, and unfolded

　　1/2 cup fresh goat cheese or cream cheese (about 3 ounces), at room temperature

　　

Step 1

To prepare the mushrooms, heat the butter and oil in a large, heavy-bottomed skillet over medium heat until shimmering. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the shallot and cook until translucent, about 3 minutes more. Add the herbs and nutmeg. Taste and adjust for seasoning with salt and pepper. Set aside to cool.

　　

Step 2

Line a baking sheet with a silicone baking sheet or parchment paper. In a small bowl, whisk together the egg and the water to make a wash; set aside.

　　

Step 3

To prepare the pastry, on a lightly floured surface, roll out the puff pastry to a 12 by 15-inch rectangle. From it, cut one 12 by 5-inch rectangle, two 11 by 1/2-inch strips, and two 5 by 1/2-inch strips. Place the rectangle on the prepared baking sheet and prick all over with a fork. Brush all the pastry strips with the egg wash.

　　

Step 4

To form the pastry shell, place the short pastry strips, egg-wash side down, along the edges of the short sides of the pastry; place the long strips, egg-wash side down, along the edges of the long sides of the pastry. (Don’t worry about making all of this very exact: the goal is to create a rim to contain the mushrooms. For a more rustic look, leave the 12 by 15-inch rectangle intact, and simply create a rim by folding over all 4 edges, and seal with egg wash.) Chill until firm, about 10 minutes in the freezer or 30 minutes in the refrigerator.

　　

Step 5

Preheat the oven to 400°F. Bake the tart shell until golden, about 15 minutes. Remove from the oven and spread the cheese evenly over bottom of the hot shell. Top with the reserved sauteed mushrooms. Return to the oven and continue to bake until heated through, about 10 minutes. Remove from the oven and let cool slightly. Cut into strips and serve.

　　

making ahead

Step 6

The mushrooms can be prepared completely in advance and reheated. The tart shell can also be prepared to the point of chilling the raw dough. So, all you would need to do before serving is prebake the shell, fill, and finish baking.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.