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1
To make the spread:
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2
Clean the mushrooms, remove stems and cut into quarters.
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3
Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.
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4
Heat a skillet over medium heat and melt the butter.
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5
Add the mushroom/onion mix, salt and thyme and saute for 5 minutes.
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6
Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.
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7
Spoon into a small bowl and let it stand until cool then add lemon juice, mayo and Worcestershire sauce and mix well.
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8
This filling may be made 1 day ahead and refrigerated until needed.
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9
For the tart:
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10
Preheat the oven to 450u00b0. If using a refrigerated pie crust like I do, let pie crust stand at room temperature according to package directions.
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11
Unroll the pastry on a parchment paper lined baking sheet.
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12
Spread the mushroom filling evenly to within 1 1/2 inches from the edge.
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13
Sprinkle with cheese and thyme.
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14
Fold in one edge of the pastry toward the center covering part of the filling.
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15
Work around the edge, pleating as you go.
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16
Bake for 10 minutes.
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17
Then reduce heat to 350u00b0 and bake 20 to 25 minutes or until pastry is golden brown.
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18
Remove from oven and cool pan on wire rack for 10 minutes before serving.
