Mushroom Zucchini Tart
Incorporating medicinal mushrooms such as Maitake, shiitake, enoki, trumpet, oyster and more is a good way to boost the immune system!Mushrooms are high in protein so are a good meat substitute. They are a delicious and nutritious food that can be useful in this trying time where we are all keeping distance and making every effort to maintain our health and boost our immune system! My Mushroom Zucchini Tart is just the ticket! A simple to prepare, delicious medley of mushrooms, shallots and zucchini, a couple of herbs and spices encased in a light puff pastry and baked to brown perfection! My Mushroom Zucchini Tart is further flavored with truffle butter, goat cheese and just a little bit of organic uncured bacon. To make the dish vegetarian just omit the bacon; both versions are fabulous!
1 sheet of prepared puff pastry, thawed and rolled out thin
3 tablespoons black truffle butter
2 large shallots, peeled and sliced
1/2 lb of mixed organic mushrooms(maitake, enoki, trumpet or similar), cleaned and roughly chopped
1 organic zucchini, sliced
Salt and pepper to taste
1 tablespoon dried thyme
1 tablespoon dried marjoram
3 ounces goat cheese
2 strips of cooked, crumbled uncured bacon
Preheat oven to 375 degrees Fahrenheit
Coat an oven proof tart pan with just a dab of butter
Place the rolled out pastry in the dish, set aside
In a cast iron skillet melt the truffle butter on medium high heat
Add the shallots, mushrooms and zucchini, herbs and spices
Cook on medium high for about 5 minutes, remove from heat
Add the goat cheese and crumbled bacon and blend
Pour the mushroom medley into the pastry lined tart pan, roll the overlapping pastry around the dish to encase the tart
Pop into oven and bake for 35 minutes, raise the oven temperature to 400 degrees Fahrenheit and bake for an additional 15 minutes until tart is golden brown, remove from oven and let rest for 10 minutes
Serve the tart with fresh sliced tomatoes or a crisp salad Delicious with a good Chardonnay, Enjoy!
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