Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (115g) Unsalted butter, cubed and frozen
  • 0.5 tsp Fine sea salt
  • 4 tbsp Ice-cold water
  • 1 tsp Dried thyme
  • 12 oz (340g) Mixed wild mushrooms (Chanterelles, Oyster, Shiitake, and Cremini), finely chopped
  • 1 large Shallot, minced
  • 2 cloves Garlic, grated
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Unsalted butter
  • 1 tbsp Fresh thyme, minced
  • 1 tsp Fresh rosemary, minced
  • 5 oz (140g) Soft goat cheese (chèvre), room temperature
  • 1 tbsp Heavy cream
  • 2 tbsp Fresh flat-leaf parsley, chopped
  • 0.5 tsp Freshly cracked black pepper
  • 1 large Egg
  • 1 tbsp water

Instructions:

  1. Whisk the 1.5 cups flour, 0.5 tsp salt, and 1 tsp dried thyme in a bowl.
  2. Incorporate the 0.5 cup frozen butter into the flour using a pastry cutter until it looks like coarse crumbs.
  3. Drizzle the 4 tbsp ice water over the mix, folding gently until the dough just holds together.
  4. Chill the dough wrapped in plastic for at least 30 minutes.
  5. Blend the 5 oz goat cheese, 1 tbsp heavy cream, chopped parsley, and black pepper in a small bowl until velvety and smooth.
  6. Chop the 12 oz mixed wild mushrooms into small, uniform pieces.
  7. Heat the 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until the butter stops foaming.
  8. Sauté the mushrooms in a single layer, undisturbed for 3 minutes until they start to sizzle and brown.
  9. Add the minced shallot and grated garlic to the pan, stirring frequently until the shallot is translucent and fragrant.
  10. Stir in the 1 tsp fresh rosemary and 1 tbsp fresh thyme, cooking for 1 minute until the herbs release their oils.
  11. Remove from heat and allow the mixture to cool completely in a bowl.
  12. Roll the chilled dough on a floured surface to 1/8 inch thickness.
  13. Cut 12 circles using your cutter and press them gently into the greased muffin tin.
  14. Spoon 1 teaspoon of the goat cheese mixture into each pastry cup, followed by a generous tablespoon of mushrooms.
  15. Beat the egg with 1 tbsp water and brush the exposed edges of the pastry.
  16. Bake at 400°F (200°C) for 22-25 minutes until the crust is golden and the cheese is slightly puffed.