POLENTA, GOAT CHEESE, AND MUSHROOM TART
pastry dough for a single 9 inch tart
1/2 lb sliced mushrooms
1 stick butter, softened
1 cup cooled prepared polenta
1/2 cup sour cream
1/4 lb mild goat cheese
2 large eggs, lightly beaten
1/2 tsp salt
1 tb fresh thyme sprigs
Preheat oven to 375 F. On a floured surface with a floured rolling pin roll out dough into a 15 inch round and fit it into a 9 inch quiche dish. Trim overhang to 1/2 inch and fold toward center, pressing against side of dish. Chill shell until ready to use. In a skillet cook mushrooms with salt to taste in 2 tb butter over moderately high heat until golden and any liquid is evaporated. Spread mushrooms in shell and bake in middle of oven 20 minutes. While tart is baking, with back of a spoon, force polenta through a coarse sieve into a bowl to break up lumps. Stir is sour cream and remaining 6 tb butter until well combined. Force the goat cheese through small teardrop holes of a grater and stir into Polenta mixture with eggs and salt.Spread Polenta mixture over mushrooms and sprinkle with thyme. Bake the tart for 35 minutes, or until puffed and golden. Cool the tart in rack until just warm. Serves 6. This souffle like tart makes a nice late breakfast brunch or light dinner with a salad of mixed baby greens.
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