Written by KEKE SIMOT & MELANIE BRYANT
Morocco was under French rule for 44 years. The blending of the two cultures is evident in many Moroccan dishes. This tart is a play of French bistro favorite, but is rich and decadent— perfect for a small entrée—and aside from the eggs, easily prepared ahead of time.
Mushroom and Goat Cheese Tart with Poached Egg and Greens
- 1 package of prepared pie dough, at room temperature
- 2 packages of white mushrooms
- 2 cloves of garlic, finely minced
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- ¼ cup white vermouth
- Salt and pepper
- 2 eggs, lightly beaten
- 1 5 ounce package of soft goat cheese at room temperature
- ½ cup finely shredded hard goat cheese
- Gently roll out the pie dough and shape and fit into a 9 inch tart pan with a removable bottom.
- Prick the dough all over with a fork and bake in a 350 degree oven until golden brown.
- Meanwhile, in a large heavy pan, melt the butter and olive oil and when hot, add the garlic and mushrooms. Cook until the mushrooms are fully cooked and any water they have released had evaporated.
- Add the white vermouth and cook until completely reduced and only 1 tablespoon of the liquid remains. Season with salt and pepper to taste and set aside to cool
- In a separate bowl, whip together the softened goat cheese and the eggs.
- To assemble the tart, thinly spread the goat cheese mixture onto the cooled tart crust; top with the shredded cheese and mushrooms; return to the oven and bake until set; then cool completely before slicing.
- To assemble the dish, place a slice of the tart on a dinner plate, top with a poached egg; garnish with slivered green onion tops, or chives, and edible flowers; serve with a handful of greens lightly tossed with olive oil and fresh squeezed lemon.
Want more recipes like this? Be sure to check out CURVY Magazine Issue 02