Wild Mushroom And Goat Cheese Puff Pastry Tart

Wild Mushroom And Goat Cheese Puff Pastry Tart Ingredients

1 box frozen puff pastry1 lb assorted wild mushrooms1 Tbs olive oil3 Tbs butter1 medium onion, chopped3 garlic cloves, minced4 oz goat cheese1⁄3 cup ricotta cheese1⁄2 cup Parmesan cheese flakes3⁄4 tsp garlic salt3⁄4 tsp dried thyme or 2 tsp fresh thyme leavespepper

Directions

1. Preheat oven to 425 degrees. Set 1 sheet of puff pastry out to thaw about 30 minutes. Set out goat cheese to soften.2. Heat olive oil in a large fry pan. Sauté onions until translucent, add garlic, sauté 30 seconds. Remove to plate.2. Melt butter. Sauté mushrooms with the thyme leaves until golden brown. Toss mushrooms with the sautéed onions and garlic mixture, the garlic salt and pepper. Set aside.3. In a small bowl, mix the goat cheese with the ricotta cheese.4. Roll out the puff pastry on a floured surface to a uniform rectangular shape. With a knife, score a 1 inch border around the edge.5. Spread the goat cheese and ricotta evenly around the interior of tart, leaving the one inch border with nothing on top. Sprinkle with half the Parmesan cheese, reserving the other half for sprinkling on top of mushrooms.6. Top cheese with mushrooms, reserve the remaining Parmesan flakes.7. Bake for 15-20 minutes on rack placed low in oven. After 10 minutes sprinkle the remaining Parmesan on top. Watch so that it does not burn or brown too much. Serve.