Ingredients

  • Pastry for one 9" tart pan
  • 170 grams plain flour
  • ½ teaspoon salt
  • 100 grams butter, unsalted soft not frozen
  • 1 clove garlic mashed
  • 1 egg yolk
  • ice water
  • Filling
  • 225 grams mushrooms, white sliced
  • 30 grams butter, unsalted
  • 110 grams polenta
  • 200 milliliters vegetable stock
  • 115 grams sour cream
  • 80 grams butter, unsalted
  • 225 grams cheese, goat
  • 2 large eggs slightly beaten
  • ½ teaspoon salt
  • 1 tablespoon fresh thyme

Directions

1. Make pastry. Magimix flour and salt. Add butter and garlic and blend until fine crumbs. Add egg yolk and blend until just incorporated. Add ice water, 1 tablespoon at a time. Test dough after each addition. If a piece will hold together it is ready. Form a ball, flatten and wrap with plastic wrap. Chill for about 20 minutes.
2. Lightly flour a counter top. Roll out dough using a rolling action perpendicular to you. Rotate dough frequently to insure bottom does not stick, flour if necessary, and also to keep dough in a circular shape. Roll dough onto rolling pin and then unroll into pan. Chill until dough is hard.
3. Preheat oven to GM 5/190*C/375*F. Blind bake pastry until done.
4. Meanwhile, sauté mushrooms in butter, until liquid is evaporated. Spread mushrooms in pastry shell.
5. Bring vegetable stock to boil and slowly add polenta. Continue stirring until polenta "parting of the waves" consistency.
6. Add sour cream, butter and combine well. Add goat cheese, eggs and salt and mix well. Spread over mushroom filling and scatter top with thyme. Bake 20 minutes at GM 5/190*C/375*F until filling is puffed and golden.
7. Tart may be made 4 hours ahead and kept, loosely covered at room temperature.
8. Can be served warmed or at room temperature.

Notes
Serving Ideas:Original serves 6.


Categories
Vegetarian Main courseAppetizer, hot
Keywords
Vegetarian Main courseAppetizer, hot
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