Shelly's Recipe

MUSHROOM, GOAT CHEESE AND TOMATO TART

Category: Tarts

1/2 cup plus 2 tbsp olive oil
1 cup sliced button mushrooms
1/2 cup sliced portobello mushrooms
1/2 cup sliced shiitake mushrooms
8 cloves garlic, halved lengthwise
1/4 cup balsamic vinegar
8 oil-packed sun-dried tomatoes, drained and halved lengthwise
6 to 12 anchovy fillets, coarsely chopped
1/4 cup pitted Kalamata or Niçoise olives, chopped
1 tsp fresh thyme leaves
2 small-to-medium Idaho russet or other baking potatoes, unpeeled
1 unbaked 10-inch tart shell
Kosher salt and freshly ground black pepper
6 oz fresh goat cheese

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add all of the mushrooms and the garlic and sauté for 10 to 15 minutes, or until the mushrooms are golden brown. Remove from the heat.

In a bowl, combine the mushrooms and garlic, the remaining 1/2 cup olive oil, the vinegar, tomatoes, anchovies, olives, and thyme and mix well. Cover and let stand at room temperature for 2 hours.

After the mushrooms have stood for about 1 hour, preheat the oven to 400. Poke the potatoes in a few places with the tines of a fork and bake them for 40 minutes, or until they offer only a little resistance in the center when pierced with a thin-bladed knife. Remove from the oven and let cool slightly. Reduce the oven temperature to 375.

When the potatoes are cool enough to handle, peel them and slice into 1/2-inch-thick rounds. Layer the potato slices in the bottom of the tart shell, seasoning them generously with salt and pepper as you go. Drain the mushroom mixture in a sieve held over a bowl to capture the marinade. Spread the mushroom mixture over the potatoes. Crumble the goat cheese evenly over the top.

Bake the tart for 20 to 25 minutes, or until the cheese begins to turn golden. Remove from the oven, let cool on a wire rack, and serve warm or at room temperature. Drizzle with a few tablespoons of the reserved marinade just before serving.