Instructions

Using the large shreds side of a sharp cheese grater, grate the cold butter. Place the grated butter in the freezer to freeze for about an hour. Mix the flour and salt in a large mixing bowl, then incorporate ⅓ of the grated, frozen butter. Place the remaining butter back in the freezer. Use your hands to press the butter into the flour, roughly coating all the butter pieces with flour. Pour the cold water into the mixture, a tablespoon at a time, while kneading. Continue kneading and adding more water until a rough firm dough is formed. Cover and rest the dough for 10 minutes. Turn the dough out on a floured surface and knead. Roll the dough into a long rectangle, about 8”x14”. Add another ⅓ of the frozen butter in an even layer over the surface of the dough. Fold the dough like a letter; fold ⅓ of the dough in (encasing the butter layer) and then fold the other ⅓ inwards. Roll the dough out again and add the remaining butter in an even layer. Fold like a letter once again and roll out. You may need to re-chill the dough during this process if your kitchen is warm or if the dough becomes too soft. At this point you may fold and roll a few more times to add additional layers or wrap the dough and chill it for two hours.

To par-bake the dough: Preheat the oven to 425°. Roll the dough into a rectangle about ¼” thick on a parchment-lined baking sheet. Trim the corners to square off the edges. Making a 1” border all around, score the dough with a knife, being careful not to cut all the way through. Use a fork to dock the center area of the dough all around, except the 1” border area you just created. Bake for 20 minutes. The dough will be puffed, but a pale golden color. Allow the dough to cool while you prepare the filling. Keep the oven at 425°.

To prepare the filling: Clean and slice your mushrooms. If you are using smaller mushrooms like enoki or beech, simply trim the base and pull them apart. Heat the butter in a skillet over medium heat and add the shallots and leeks. Sauté until translucent and then remove from the skillet. Add the mushrooms and thyme and sauté for 5 to 7 minutes, or until the water has evaporated and the edges are browned. Return the leeks and shallots to the skillet and add the garlic. Season with salt and pepper. Cook and stir for another two minutes then remove from the heat to cool. You can remove the thyme stems at this point.

Mix the goat cheese and the milk or half and half in a small bowl using a fork until smooth and creamy.

Once all your components are cool enough to handle, you can prepare the tart. Beat an egg in a small bowl for your egg wash. Drain any liquid that has accumulated from the mushroom mixture. To assemble the tart, you can spread the goat cheese in an even layer in the center first, then top with the mushroom mixture. You can also swirl the cheese and mushrooms in an abstract pattern as shown in the pictures here. Brush the edges of the tart with egg and sprinkle a little salt on top. Bake for 20 to 25 minutes, or until the edges are golden brown.