Truffle Tremor® and Shiitake Mushroom Tart

Serves: 4

A quick tart laden with mushrooms, soft-ripened goat cheese, and a hint of thyme and nutmeg.


  • 1 medium shallot, minced
  • 1 Tbsp butter
  • 6 oz shiitake (or your favorite type) mushrooms, thinly sliced and stems trimmed
  • 2 tsp olive oil
  • 1/4 tsp kosher salt
  • 2 turns of fresh ground pepper
  • 1 sheet puff pastry, thawed in the refrigerator  
  • 1 egg, whisked
  • 4 oz Truffle Tremor® , roughly chopped with rind included
  • 1 1/2 tsp fresh thyme leaves, stems removed
  • fresh grated nutmeg, optional


  1. Preheat the oven to 400ºF.
  2. Sauté minced shallots and butter in medium sized sauté pan on medium-high for about two minutes, until brown and crisp.
  3. Add the mushrooms and olive oil. Sauté on medium, stirring occasionally, for about 10 minutes until lightly browned and mostly dry. Remove from the heat and allow to cool.
  4. Place your puff pastry on a baking sheet that is lined with parchment paper. Lightly flour the parchment, unfold dough and roll gently only as needed to straighten and make even.
  5. Using the tip of a knife, gently score a 1 inch square border on the pastry sheet without cutting all the way through.
  6. Using a fork, pierce the dough inside the square frame (not the border), in multiple spots. Using a pastry brush, brush entire top of pastry with egg to add a nice sheen to your crust and to create a moisture barrier for your other ingredients.
  7. Bake the tart for 15 minutes in the center of the oven. Remove from oven and use fork to gently flatten down any puffed areas.
  8. Spread sautéed mushrooms and chopped Truffle Tremor®  evenly across the sheet and bake for an additional 10 minutes. If the pastry begins to look too brown, add a foil tent over just the crust area of the puff pastry.
  9. Remove from oven, sprinkle with fresh thyme leaves and add a light dusting of freshly grated nutmeg. Serve warm.