8 ounces fresh porcini (or other wild mushrooms)
1 Tablespoon extra-virgin olive oil
1 shallot, diced
1 clove garlic, diced
1 teaspoon fresh thyme leaves
4 slices of applewood smoked bacon (cooked, drained, and chopped)
4 ounces chevre
Sea salt and fresh pepper to taste
2 sheets puff pastry
Egg wash (1 egg whisked with 1/4 cup milk)
Heat olive oil over medium heat in a saute pan. Add shallots, garlic, and thyme and cook until slightly golden, then add mushrooms. Continue to cook until mushrooms have released their liquid. Season with salt and pepper. Cool and refrigerate.
Roll out 2 sheets of puff pastry into two 12-inch circles. Spread the mushroom mixture in center of 1 pastry circle, leaving a 1-inch edge. Crumble chevre evenly over the mushroom mixture, and sprinkle the chopped bacon over the chevre. Baste the 1-inch edge with egg wash and place the remaining pastry sheet on top.
Pinch and roll the 2 edges together in a circular motion, making sure to get a good seal. Decorate the top sheet by gently scoring the surface with a sharp knife in any design you like, making sure to poke a hole in the middle for ventilation. Baste the whole tart with egg wash and bake at 375 degrees for 25 to 30 minutes until golden brown. Cut into wedges to serve, garnished with fresh thyme sprigs.
courtesy of: Chef Jeffrey Neumeier, Brewery Gulch Inn Bed and Breakfast, 9401 Coast Highway One North, Mendocino, California 95460
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