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Black Garlic Mushroom Tart

Black Garlic Mushroom Tarts

Perfect savory finger food or appetizer for any holiday gathering or get together.
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Equipment

  • Standard Muffin Tin
  • 12 inch Skillet

Ingredients
  

  • Savory Pie Dough I use a Cream Cheese pie dough
  • 12 oz. sliced White Button mushrooms 1/4 inch thick slices, See Note
  • 1 medium shallot about 1 cup, sliced thin
  • 2 black garlic bulbs sliced thin
  • 1/2 tbsp butter
  • 1 oz goat cheese crumbled

Instructions
 

  • Preheat oven to 350 degrees.
  • Slice shallot, mushrooms, and black garlic, set aside.
  • In a large skillet over medium heat melt butter. Once melted sauté shallots till they begin to soften, 2-3 minutes.
  • Add mushrooms to softened shallots and cook, stirring frequently, till mushrooms have began to release their moisture but are still firm. It’s okay to have moisture still in the pan. Remove from pan and set aside.
  • Roll out pie dough to approximately 1/4 inch thick. Cut using a 3 1/2 inch biscuit cookie cutter.
  • Press dough circles into well oiled cupcake pan so they come up the sides with a hollow impression in the middle.
  • Evenly divide cooked mushroom shallot mixture between tart shells. Top with sliced black garlic and crumbled goat cheese.
  • Bake for 18 minutes. Your tarts will be golden around the edges and your mushrooms will be soft without being mushy.

Notes

You can sub in other types of mushrooms. Just slice or cube them such that they fit into your muffin tins.