THE BLOG
10/11/2012 08:54 am ET Updated Dec 11, 2012

Mushroom Tart

Susan MacTavish Best

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Savory tarts are my go-to for a quick bite when friends come over unexpectedly. I always have a back stock of store-bought Pâte Brisée dough tucked away in the icebox. On the West Coast, in the freezer section of decent grocers (that does not include Safeway), look for French Picnic and on the East Coast use White Toque. In a bind use Dufour which does require baking and weighing down in advance but very tasty. Trader Joe's pie pastry works too.

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If I have some spare cheese, I might add it on top. Here, I added some slices of smoked mozzarella.

Mushroom Tart

1lb mushrooms - preferably ones that are eye candy (as above) but any will do. I use as a mix so as not to exhaust my wallet .. some are so very spendy.
2 cloves of garlic, chopped
Handful of chopped Italian parsley
butter
salt and pepper to taste
pastry dough
cheese

Turn the oven on to 375F.

Saute the mushrooms in the butter and garlic until cooked through. Add the parsley at the last moment.

Lay out the pastry onto a flat pizza sheet, baking sheet, whatever you have that'll fit it. Scatter the mushrooms on top. Add the cheese in slices over the mushrooms if you are going to go that route.

Bake for about 20 - 25 minutes.

Done.

Susan cooks and writes at Living MacTavish.