About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Mushroom Bisque | Main | Duck Stuffed Thai Eggplant Bites »

Mushroom and Goat Cheese Tart

By Jerry

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:

bicerin%20small.jpg

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%20tart%20small.jpg

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.

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Comments (3)

You are forgiven for rubbing it in about your fabulous trip. Mainly because you are doing such a great job taking us along for the ride with your facebook posts!

Jerry-This looks and sounds delicious!

What a lucky house sitter you have to get to enjoy this tasty treat before you left. It looks delicious...we are very appreciative of this sort of snacky thing around here, so you can bet this one will be made in the near future.

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This page contains a single entry from the blog posted on October 22, 2011 7:56 AM.

The previous post in this blog was Mushroom Bisque.

The next post in this blog is Duck Stuffed Thai Eggplant Bites.

Many more can be found on the main index page or by looking through the archives.

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