This tarte is so indulgent! It makes a nice dinner alongside a fresh salad but you could also cut it into smaller pieces to serve as an appetizer or hors d’oeuvre.
I grew these beautiful Blue Oyster Mushrooms myself on my kitchen counter with a North Spore Spray & Grow Kit! It was fun & they only took a little over a week… the same time it took to fully ripen a bunch of bananas (stay tuned for my muffins recipe). The fun part is the last few days as they bloom so quickly.
If you’d like to try growing your own gourmet culinary ingredients at home this kit is an A+ because it’s so easy & I’ve used several varieties with great results every time. Check out the North Spore Spray & Grow Kits & save 10% with offer code SUNDAYMEALPREP.
I used white truffle oil in this recipe. If you do not have white truffle oil available try a good quality extra virgin olive oil. An oil infused with basil or other herbs would also pair nicely.
Ingredients
- 1 Cluster of North Spore Blue Oyster Mushrooms
- 1 Sheet of store bought pastry
- 4 oz. Soft Goat cheese
- 3 Garlic cloves, peeled, smashed
- 1/2 c. Fresh Basil, chiffonade
- 4 tbs. Olive oil
- Black pepper & sea salt
- White truffle oil to drizzle
Take the pastry sheet out of the freezer ahead of time to soften. Also take the goat cheese out of the refrigerator to soften.
Preheat the oven to 400 degrees.
Lay the pastry sheet over parchment paper on a baking sheet. Score the outline about 1/2” from the edges.
Cut up the mushrooms so you have thin slices, about 1/4 – 1/4” thick.
Heat a nonstick pan to medium-low & add the mushrooms without any oil. Stir gently while the moisture releases for about 2-3 minutes.
Add about 2 tbs. Olive oil, a pinch of sea salt & the crushed garlic to the pan & continue cooking the mushrooms about 3 minutes more. Turn off heat.
Prepare the goat cheese filling by first adding the cheese to a small bowl & mash to soften with a spatula. Blend in the basil (keep a little to garnish later) & 2 tbs. truffle oil. You should have a smooth consistency. Blend in some black pepper to taste.
Spread the goat cheese mixture evenly over the pastry leaving the border you created empty. Next, add the mushrooms mixture evenly over the top. Brush the outer edges lightly with olive oil.
Bake for 15 minutes.
Drizzle the tarte with truffle oil, add fresh basil, a pinch of sea salt & ground pepper. Enjoy!
