Shiitake and Goat Cheese Tart Recipe

Name: Shiitake and Goat Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces; 1/4 cup ice water; 1 1/2 cups whipping cream; 5 large garlic cloves, peeled; 1 large egg; 1/4 teaspoon (generous) salt; 1 tablespoon olive oil; 8 ounces fresh shiitake mushrooms, stemmed, caps sliced; 4 ounces soft fresh goat cheese (such as Montrachet), room temperature

Servings: persons

1 1/2 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1/4 cup ice water
1 1/2 cups whipping cream
5 large garlic cloves, peeled
1 large egg
1/4 teaspoon (generous) salt
1 tablespoon olive oil
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
4 ounces soft fresh goat cheese (such as Montrachet), room temperature

1
Blend flour and salt in processor.
2
Add butter; process until coarse meal forms.
3
Add ice water; process until moist clumps form.
4
Gather dough into ball; flatten into disk.
5
Wrap in plastic and chill 30 minutes.
6
(Can be made 1 day ahead.
7
Keep chilled.
8
Soften slightly before rolling out.)
9
Preheat oven to 375F.
10
Roll out dough on floured surface to 15-inch round.
11
Transfer to 9-inch-diameter tart pan with removable bottom.
12
Trim off excess dough.
13
Freeze crust 20 minutes.
14
Line crust with foil.
15
Fill with dried beans or pie weights.
16
Bake until sides are set, about 20 minutes.
17
Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes.
18
Cool.
19
Maintain oven temperature.
20
Bring cream and garlic to boil in heavy medium saucepan.
21
Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes.
22
Cool.
23
Puree in processor.
24
Blend in egg and salt.
25
Meanwhile, heat oil in large skillet over medium-high heat.
26
Add mushrooms; saute until tender, about 5 minutes.
27
Season with salt and pepper.
28
Cool.
29
Spread goat cheese over bottom of crust.
30
Sprinkle mushrooms over.
31
Spoon cream mixture over.
32
Bake until filling is set, about 20 minutes.
33
Cool on rack.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/4 teaspoon salt, 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces, 1/4 cup ice water, and more.

Yes, Shiitake and Goat Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shiitake and Goat Cheese Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions