Goat Cheese Tart

FOR THE DOUGH:
In the bowl of a standing mixer with the paddle attachment, add the flour. On low speed, beat in the butter until it resembles a coarse meal. Add the salt and enough water to make the dough come together in a ball. Wrap the dough in plastic wrap and refrigerate for at least one hour.

FOR THE FILLING:
In a large skillet over medium high heat, add the oil and mushrooms. Cook, stirring often, until all of the liquid released from the mushrooms has evaporated. Set aside until cool enough to handle. Use a kitchen towel to squeeze out the excess moisture.

In a mixing bowl, combine the goat cheese, eggs, garlic, chives, thyme, cream, and mushrooms. Season to taste with the salt and pepper. Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees F.

Remove the dough from the refrigerator and allow it to soften slightly and gently shape the dough into a rectangle. On a lightly floured surface, roll the dough out to an 11-inch by 15-inch rectangle and gently ease it into a 9-inch by 13-inch baking sheet. Turn the excess dough into the pan and gently press with your fingers to create the tart's edge. Pierce the bottom of the crust all over with the tines of a fork to prevent the dough from rising unevenly during baking. Line the tart shell with foil or parchment paper, and weigh it down with pastry weights or dried beans. Bake the pastry for 20 to 25 minutes, or until the pastry just begins to turn tan and the rim is golden. Lift the foil or parchment paper and weights or beans from the tart and bake 5 to 7 minutes more, or until the crust is completely set. Place the crust on a rack to cool slightly. Do not turn the oven off.

Into the cooled crust, spread the goat cheese mixture out evenly. Bake the tart for 25 minutes, or until the cheese begins to turn golden.

TO SERVE:
Place a slice of tart on top of a bed of mesclun greens and garnish the plate with the pickled beets and spiced walnuts.