Shiitake & Goat Cheese Rustic Tart

• 1/2 pound sliced fresh shiitake mushrooms
• 2 shallots, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 sheet refrigerated pie pastry
• 4 ounces fresh goat cheese, crumbled

1. In a large skillet, saute mushrooms and shallots in butter and oil until tender. Remove from the heat; add the thyme, salt and pepper.
2. On a lightly floured surface, roll pastry into a 14-in. circle. Transfer to a parchment paper-lined
3. . Spoon mushroom mixture over the pastry to within 2 in. of edges; sprinkle with cheese.
4. Fold up edges of pastry over filling, leaving center uncovered. Bake at 375u0b0 for 30-35 minutes or until crust is golden brown. Serve warm. Freeze option: Freeze unbaked tart until firm, then cover to store in freezer. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u0b0. Place tart on a parchment paper-lined
5. . Bake as directed, increasing time as necessary.

shiitake mushrooms, shallots, butter, olive oil, thyme, salt, pepper, pastry, goat cheese

Taken from www.tasteofhome.com/recipes/shiitake-goat-cheese-rustic-tart/ (may not work)