Jul 08 2016

mushroom goat cheese tartMushroom Goat Cheese Free-Form Tart - Sounds interesting, doesn't it? One day I unexpectedly had company coming over for a visit and I had nothing stored in my freezer that I could just take out and heat up. But, I did have on hand the ingredients to make this wonderful creation! This appetizer is perfect for taking to a dinner party in Sayulita or enjoying at home. 


- 1 &1/2 cups flour - I like to use 1/2 white & 1/2 whole wheat 
- 1/2 tsp salt

Stir to combine and then add...

- 1/4 pound butter (4 ounces) - Freeze and grate over dry ingredients on larger side of box grater when putting crust ingredients together. 
Because of the heat in Sayuilta, the pastry is much flakier if the butter is frozen. Otherwise it melts.

- 4-6 Tablespoons Ice Water - Begin with 4 T. If necessary, dribble more in, so that dough comes together with your hands. *
* You can also use a food processor to make crust dough, but be very careful to pulse just until dough becomes a ragged ball. Overprocessing will result in a tough crust. 

- Flatten into a disk approximately 1/4 " thick, wrap in plastic wrap, and chill in refrigerator at least 20 minutes 

While dough is chilling prepare your FILLING:

mushroom goat cheese tart- 1/2 pound soft goat cheese - The one that comes in a log form. Soften by mashing with a fork.
- 1/4 cup yogurt - Please be certain that it has no sugar in it. Alpura plain has no sugar. Most yogurts in Sayulita that say Natural usually have sugar as one of the ingredients. 
- 1 clove garlic - Finely minced or squeezed through garlic press
- Fresh ground pepper to taste 

Combine above ingredients and set aside 


- 1 pound fresh mushrooms sliced thin - A tip for slicing mushrooms...Slice off a thin bit and then sit mushroom cut side down. It helps to stabilize this awkward to hold and slice vegetable. 
-  2 T butter and 2 T olive oil 
-  2 T finely chopped sweet white onion or shallots 
-  1 T fresh thyme leaves - 1 tsp if dried. The oils are much more concentrated in dried herbs so you must use less. 
-  Salt and pepper to taste 

* Saute until all liquid has been cooked off,  then pour in 1/4 cup or so of a flavorful white wine, such as a Pinot Grigio and cook until liquid has totally evaporated. - I like to sip a glass of wine while prepping, so I use a good Pinot Grigio, but if just for cooking, a very simple one will be just fine. 

* Preheat oven to 450 degrees and line baking sheet with parchment paper 
* Roll out dough on lightly floured board or counter into a round - about 12-14 " wide - You should have a round about 1/8 " thick 
* Spread out goat cheese filling leaving a 2" border 
* Top just to cover cheese with all the sauteed flavorful mushrooms 
* Fold edges up over the filling, pleating as you go, but leaving center open 
* Bake until golden - approximately 30 minutes 

You will be more than delighted with your creation. Cut a slice and enjoy with your favorite beverage. This is a perfect pairing for a nice Mexican beer. Personally, I love the amber ales, such as Negra Modelo or Dos Equis Amber, both of which can be found in Sayulita. 

Next El Sayulero - Olive YumYums - A great appie, if you are an olive lover like I am!