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Zucchini, Mushroom, and Goat Cheese Tart recipe

This tart recipe seems like a good choice for this seasonal shift that's happening right now, with the zucchini reminiscent of summer, and the earthy mushrooms getting us excited for fall flavors. And goat cheese, which is welcome any day of the year.Zucchini, Mushroom, and Goat Cheese Tart
Serves 4 as "main" as a light dinner or lunch-- I also served it with a side salad
Recipe from Serious Eats
-2 tablespoons olive oil
-1 pound zucchini, cut into 1/4-inch rounds
-10 ounces mushrooms, sliced, preferably a mix of types (I used regular button mushrooms and oyster mushrooms)
-2 cloves garlic, minced
-1 teaspoon chopped fresh thyme leaves
-2 tablespoon Madeira wine (I used Marsala wine)
-1 sheet frozen puff pastry-- DEFROSTED (I forgot this crucial step and had to nuke my puff pastry...not advised) (1/2 17.3-oz package)
-3 ounces goat cheese, thinly sliced (I think more than 3 oz would make this an even better recipe...can't go wrong with more cheese, am I right?)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a large (12-inch) skillet, heat half the oil over medium-high heat. Add the zucchini slices and cook until golden, 5-7 minutes, turning halfway through. Transfer to a plate and add the mushrooms, a good pinch of salt, and remaining oil. Continue cooking until liquid has evaporated and mushrooms have browned; add garlic and thyme and continue cooking an additional couple minutes until garlic softens. Add wine and cook until it has evaporated and absorbed into the mushrooms, about 1 minute. Season to taste.

3. Lay puff pasty on parchment paper and prick all over with a fork, leaving 1/2 inch border on the sides. Spread mushrooms over sheetthen layer zucchini on top.
Finally add cheese-- I wish mine had had more, so go crazy with it! ;)

4. Cook in the oven 30 to 40 minutes, until edges of pastry are golden and puffed. Let stand 5 minutes before slicing.
(Sorry for the blurry iPhone photo!)

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