Mini Mushroom Tarts with Goat Cheese Mousse and Balsamic Glaze

• Vegetarian

• Produce

  • 1 clove Garlic
  • 8 oz Gourmet mushroom blend
  • 1/2 tsp Thyme, fresh
  • 1 Thyme, Fresh sprigs

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Balsamic glaze
  • 1/8 tsp Group black pepper
  • 1/8 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1 sheet Pie dough

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 3/4 Biscuit cutter
  • 12 cup Muffin tin

• Dairy

  • 1 tbsp Butter, unsalted
  • 4 oz Goat cheese
  • 3 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thecharmingdetroiter.com

Description

Ingredients

• 1 sheet of pie dough
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 8 oz. gourmet mushroom blend (or your favorite mushrooms) minced
• ½ tsp. fresh thyme, minced
• 1 clove garlic, minced
• ¼ cup white wine
• 2 tbsp. balsamic vinegar
• ⅛ tsp. kosher salt
• ⅛ tsp. group black pepper
• 1 egg, lightly beaten
• 4 oz. goat cheese
• 3-4 tbsp. heavy cream
• 1 pinch kosher salt
• Balsamic glaze, for garnish
• Fresh thyme sprigs, for garnish
• 12-cup muffin tin
• 2 3/4 biscuit cutter

Directions

• Heat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray and set aside. Cut 2 ¾ circles out of the pie dough using a cookie cutter or biscuit cutter. Press one pie dough circle into each muffin holder and use your fingers to mold the dough into a cup-like shape. Repeat with the rest of the muffin tins. Brush each pie dough cup lightly with egg wash. Bake in heated oven for 15 minutes until pie dough is just golden brown. While pie dough tarts are cooking, prepare mushrooms. In a medium sized sauté pan, melt butter and olive oil over medium high heat. Add gourmet mushrooms and sauté until they are softened, about 5-6 minutes. Add thyme and garlic and cook for 30 seconds more, stirring often. Deglaze the pan with white wine and balsamic vinegar, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Allow to simmer about 5-6 minutes until most of the liquid is evaporated. Season with salt and black pepper as desired. When mushroom mixture is finished, transfer spoonfuls of the mixture to each mini tart. Cook in oven for 5 minutes. While tarts are cooking, prepare goat cheese mousse. Add goat cheese, heavy cream, and salt to a stand mixture fitted with a whisk attachment. Whisk until mixture is fully incorporated, light and fluffy, about 1-2 minutes. To serve, plate mushroom tarts on a platter. Top each with a dollop of goat cheese mouse and drizzle with balsamic glaze. Garnish with small thyme sprig if desired. Enjoy!