Caramelized Mushroom Tart with Tomato Jam, Goat Cheese and Fresh Oregano
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Caramelized Mushroom Tart with Tomato Jam, Goat Cheese and Fresh Oregano
Caramelized Mushroom Tart with Tomato Jam, Goat Cheese and Fresh Oregano

Combining two favorites - mushrooms and pizza - the 2018 West Region Neighborhood to Nation Contest finalist recipe is a fresh and modern twist on trendy flatbread. It starts with a delectable tomato jam on Pillsbury's Best™ Puff Pastry Dough, then piles on balsamic-sautéed mushrooms, fresh oregano and goat cheese.

Servings: 12 servings (1 serving = 2 pieces)
Tomato Jam
INGREDIENT
WEIGHT
MEASURE
Crushed tomatoes, canned
1 lb 2.00 oz
2 cups
Granulated sugar
1 Tbsp
Lemon juice, fresh
1 Tbsp
Garlic, fresh, minced
2 tsp
Tomato paste, canned
2 tsp
Ginger, fresh, diced
1 tsp
Kosher salt
1 tsp
Balsamic vinegar
1 tsp
Mushrooms
INGREDIENT
WEIGHT
MEASURE
Olive oil
1 oz
3 Tbsp
Portabella mushroom tops, cut in 1-inch pieces
9 oz
3 1/2 cups
Cremini mushrooms, cut into 1-inch pieces
6 oz
2 cups
Butter
1 oz
2 Tbsp
Garlic, fresh, minced
2 Tbsp
Kosher salt
1 tsp
Black pepper, ground
1/2 tsp
Balsamic vinegar
1 oz
2 Tbsp
Oregano, fresh, chopped
1/3 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Pillsbury’s Best™ Puff Pastry Dough Sheet (05123)
1 each
Goat cheese, crumbled
4 oz
1 cup
Olive oil
1 tsp
Serving
INGREDIENT
WEIGHT
MEASURE
Goat cheese, crumbled
3 oz
3/4 cup
Baby arugula, fresh, lightly packed
1 oz
2 cups
Lemon juice, fresh
1 tsp
Olive oil
1 tsp
Tomato Jam
  1. Add tomatoes, sugar, lemon juice, garlic, tomato paste, ginger and salt to 2-quart saucepan.
  2. Cook over medium/low heat 40-45 minutes, stirring occasionally, until mixture is reduced to 1 1/4 cups.
  3. Remove from heat; stir in balsamic vinegar and allow to cool completely.
Mushrooms
  1. Heat oil in large skillet over medium/high heat; add mushrooms.
  2. Sauté and stir until liquid is evaporated and mushrooms start to brown, about 6-8 minutes.
  3. Add butter, garlic, salt and pepper; stir until butter is melted.
  4. Stir in balsamic vinegar and oregano; cook 1 minute.
  5. Remove from heat and set aside.
Assembly
  1. Place frozen dough sheet on parchment-lined sheet pan; let stand to thaw at room temperature, about 15 minutes.
  2. Use fork to pierce both sides of dough sheet; score 1/2-inch border around edges on top side of sheet using paring knife.
  3. Spread Tomato Jam evenly over pastry, inside border; top with goat cheese.
  4. Transfer Mushrooms to paper towel-lined plate to drain, then add evenly over goat cheese.
  5. Brush border of pastry with olive oil; bake as directed below until edges are golden brown.
BAKE:
TEMP
TIME
Convection Oven*
350°F
26-29 minutes
Standard Oven
400°F
29-31 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 13 minutes of baking.
Serve
  1. Add goat cheese evenly on top.
  2. Toss arugula with lemon juice and distribute over tart; drizzle with oil.
  3. Cut into 24 pieces and serve immediately.

  • Tip: Prepare Tomato Jam and Mushrooms ahead if desired and hold under refrigeration; pull out at least 30 minutes before Assembly. Substitute a drizzle of truffle oil over arugula, if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
2 pieces
Calories
270
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
610mg
25%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
7%
Sugars
4g
Protein
6g
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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