Dinner Tonight: Zucchini, Mushroom, And Goat Cheese Tart Recipe

• 2 tablespoons olive oil
• 1 pound zucchini, cut into 1/4-inch rounds
• 10 ounces mushrooms, sliced, preferably a mix of types
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoon Madeira wine
• 1 sheet frozen puff pastry (1/2 17.3-oz package)
• 3 ounces goat cheese, thinly sliced

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large (12-inch) skillet, heat half the oil over medium-high heat. Add the zucchini slices and cook until golden, 5-7 minutes, turning halfway through. Transfer to a plate and add the mushrooms, a good pinch of salt, and remaining oil. Continue cooking until liquid has evaporated and mushrooms have browned; add garlic and thyme and continue cooking an additional couple minutes until garlic softens. Add Madeira wine and cook until it has evaporated and absorbed into the mushrooms, about 1 minute. Season to taste.
3. Lay puff pasty on parchment paper and prick all over with a fork, leaving 1/2 inch border on the sides. Spread mushrooms over sheet, then layer zucchini and cheese on top.
4. Cook in the oven 30 to 40 minutes, until edges of pastry are golden and puffed. Let stand 5 minutes before slicing.

olive oil, zucchini, mushrooms, garlic, thyme, madeira wine, pastry, goat cheese

Taken from www.seriouseats.com/recipes/2009/08/dinner-tonight-zucchini-mushroom-and-goat-cheese-tart-vegetarian-recipe.html (may not work)