Ingredients

  • 450 milliliters whipping cream
  • 1 teaspoon shallots minced
  • 1 tablespoon olive oil
  • ½ cup mushrooms, white sliced
  • ½ cup mushrooms, chanterelle sliced
  • ½ cup mushroom, shiitake sliced
  • 1 teaspoon garlic minced
  • 225 grams cheese, goat
  • ¼ cup sun-dried tomatoes diced
  • 1 tablespoon olives, calamata sliced
  • salt and pepper
  • 4 sheets filo dough, large cut in 1/4's
  • 110 grams butter, unsalted melted
  • ½ cup bread crumbs
  • 2 tablespoons butter, unsalted melted

Directions

1. Preheat oven to 400*F/200*C/GM6
2. Trim filo dough so equal size squares. Butter one 1/4 sheet, layer up so 4 sheets per tart. Place in 4" tart pan. Repeat for remaining tarts. Bake on cookie sheet until just done. Cool on rack.
3. Reduce oven to 350*F/175*C/GM 4.
4. Place cream and shallots in large saucepan. Bring to a boil, reduce heat to low and simmer until reduced by half, about 10 minutes. Set sauce aside.
5. Heat olive oil in sauté pan. Add mushrooms and garlic and sauté 3-4 minutes. Add mushrooms to cream mintrue and return to stove over low heat. Whisk in goat cheese, tomatoes, olives, salt and pepper. Cook 5-7 minutes, until mixture is very thick. Divide among the tart shells. Combine bread crumbs and butter and sprinkle on top of the filling.
6. Place tart shells still in their pans back on a baking sheet and bake about 15 minutes, until filling is bubbly and the bread crumbs are lightly browned. Serve warm.

Notes
Serving Ideas:Original serves 4, 4" tarts.


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