Mushroom and Artichoke Tart

Step 1

Heat a large nonstick skillet over medium high heat and add oil.

Step 2

Once the oil is hot, add the mushrooms. Season mushrooms with salt and pepper and cook until mushrooms begin to soften and most of the liquid from the mushrooms has cooked out, about 10 minutes.

Step 3

Lower the heat to medium and add the artichoke hearts and shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Add garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and set aside to cool.

Step 4

While the mushroom mixture is cooling, combine the goat cheese, thyme, heavy cream, rosemary and pinch of salt and pepper in a food processor or blender. Pulse 2-3 times until combined.

Step 5

Preheat oven to 400 degrees.

Step 6

Unfold thawed puff pastry onto lightly floured surface. If two separate sheets, mend seams together to form one rectangle. Transfer to a baking sheet and slightly fold edges over to create a rim. Brush edges with egg.

Step 7

Spread the goat cheese mixture over the entire surface, then evenly distribute mushroom mixture over top.

Step 8

Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle feta or parmesan over top. Slice with a pizza cutter and enjoy!