Here we are in week three of the flavour challenge and I am still on the road. Life is tough some time kids, yes it is.

For those of you not ready to kill me yet I am in Torino today. Well, that is where I am supposed to be so if I am not that something has gone array with the plans. *smile*

Let's make you really happy with a picture from Torino taken on our last trip there:

Back in 1763, Al Bicerin opened its doors and began making a celebrated coffee-and-chocolate drink called il bavareisa. The hot drink was a soothing mixture of locally-produced chocolate, strong Italian coffee, and topped with a froth of whipped cream.

The drink was often served in a small glass, called a bicerin (bee-chair-EEN), hence the name got changed to what we know now today as il bicerin.

Interesting fact about the cafe - it has always been owned and operated by women.

Enough about me and my travels. You came here looking for a recipe. You're in for a treat. we had our house sitter over for dinner the Sunday before we left and I made this as the appetizer. Oh my. This certainly was met with ohhs and ahhs. The best thing about it is that everyone thinks you worked really, really, really hard to pull it together and the reality is that you didn't.

Who doesn’t love excessive praise when it really isn't warranted?

Mushroom and Goat Cheese Tart

3 cups chopped assorted fresh mushrooms
2 T olive oil (divided)
1/2 cup thinly sliced red onion
1/2 cup chopped prosciutto
8 oz goat cheese, brought to room temperature
3 T fresh thyme leaves (divided)
1 sheet puff pastry, thawed
1 egg, beaten

Heat 1 T olive oil in a large frying pan. Add the mushrooms. Sauté until almost soft - add 1 T thyme leaves. Cook for 1 more minute. Remove mushrooms from the pan.

Add the remaining oil to the pan. Sauté the sliced onion over a medium-low heat until it is caramelized - about 10 minutes. Remove from the heat.

In a small bowl use a fork to blend 1 T thyme leaves into the softened goat cheese.

Heat the oven to 375 degrees.

Place the puff pastry sheet on a parchment lined-baking sheet.

Lightly brush a 1/2 cm strip along the edges of the rectangle. Carefully fold the edges over the egg and press to seal. You should have a thin raised 'crust' all around the edge of the rectangle. Brush this raised crust with egg. Prick the centre with a fork. Place the baking sheet in the oven for 20 minutes.

Remove from the oven. If the pastry in the centre of the shell has puffed up press it down with the back of a spoon.

Allow to cool slightly. Arrange the goat cheese over the pastry shell. Sprinkle the cooked mushrooms over the goat cheese. Sprinkle mushrooms with caramelized onions. Sprinkle the prosciutto over top. Finally, sprinkle the remaining 1 T thyme leaves on the tart.

Bake at 375 for 20 minutes.

Cool. Slice into 6 - 8 pieces and serve as a first course.