Oct 10

Oct 10 Mushroom, Apple, and Goat Cheese Tart

You may have noticed a certain fruit making a regular appearance in my recent posts! If you have a surplus of apples like I do, you would continue to find creative ways to make use of them before they go bad. For most people, it may not come to mind at first to add apples to a savoury tart, but apples are no stranger to be used in recipes other than sweet ones.

I’ve always loved a good quiche (I’m using it interchangeably with tart here!), including ingredients such as sun-dried tomatoes and coconut milk to add a special flare. This recipe is fairly simple but makes for a delicious brunch or light fare meal!

The shiitake mushrooms add the perfect amount of umami, and the apples a sweet tartness and texture. The goat cheese has an earthy taste that goes with the mushrooms, but you can use feta as well. I hope you enjoy this recipe as much as I did!

Ingredients

1 apple

5-ounces shitake mushrooms

1/2 red onion, sliced lengthwise

1 tablespoon fresh parsley, chopped

4 teaspoons goat cheese

1/4 cup grated parmesan

1/2 teaspoon chili flakes

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon cumin

1 tablespoon cooking wine

1 tablespoon soy sauce

1 tablespoon fresh garlic

1 teaspoon garlic powder

5 eggs

1/3 cup light cream

1 teaspoon fenugreek powder

1 pie crust, thawed

1/2 teaspoon paprika

2 tablespoons butter

2 tablespoons olive oil

Instructions

Saute the fresh garlic, salt, pepper, cumin, fenugreek, paprika, and garlic powder in the butter and olive oil for about 2-3 minutes, until fragrant.

Add the onions, 1/2 the apple, diced, and the mushrooms. Cook for another 5 minutes on high heat until the vegetables have softened, the moisture has left the mushrooms, and they start to brown.

Deglaze the pan with the soy sauce and cooking wine.

In a separate bowl, beat the eggs, parmesan, and cream - you can season with a little extra salt, fenugreek, and pepper to make sure the base isn't bland! Stir in the mushroom mixture.

Pour the eggs and mushroom into the pie crust. Thinly slice the remaining apple and nestle in the egg mixture decoratively around the tart. Top with the goat cheese, fresh parsley, and a bit more parmesan.

Cover the crust with foil to prevent burning, and bake at 400F for 25 minutes or until the eggs are firm. Set aside to cool for 5-10 minutes, then serve warm.