Mushroom and Prosciutto Tart with Goat Cheese

Ingredients

• 1 sheet puff pastry, thawed
• 2 tbsp olive oil
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 oz goat cheese, crumbled
• 4 oz prosciutto, thinly sliced
• 1/4 cup hazelnuts, toasted and halved
• 1 tbsp fresh thyme leaves
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
3. Brush the pastry with beaten egg, leaving a 1-inch border.
4. In a skillet, heat olive oil over medium heat. Add mushrooms and cook until browned and tender, about 8-10 minutes. Season with salt and pepper.
5. Spread goat cheese evenly over the pastry, leaving the border. Top with cooked mushrooms and prosciutto.
6. Fold the pastry border over the filling, pleating as needed. Brush the top with egg wash.
7. Bake for 25-30 minutes, until golden brown and puffed.
8. Remove from oven and let cool for 5 minutes. Garnish with hazelnuts and fresh thyme.
9. Slice and serve warm.