MUSHROOM TART - stolen from Fine Cooking Magazine and adapted

For the Crust: 6 3/4 oz.
(1 1/2 cups) all-purpose flour
1/4 teaspoon salt 1/4 lb.
(8 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
4 to 5 Tbs. ice water

For the Filling:
1/2 lb. soft fresh goat cheese
1/4 cup mascarpone cheese (or sour cream)
2 cloves garlic, minced
1 tablespoon minced chives

For the Topping:
2 Tbs. Butter
2 Tbs. olive oil
1 lb. mushrooms (preferably wild), wiped clean, trimmed, and thinly sliced
2 Tbs. finely chopped shallots
1 tablespoon fresh thyme leaves
1/4 cup dry white wine (optional)

FOR THE CRUST: Put the flour, butter and salt in a bowl - use a fork or pastry cutter to blend until the mixture resembles cornmeal. Make a well in the mixure and add the ice water 1 tablespoon at a time mixing until the dough comes together in a rough ball. Remove the dough, shape it into a disk, wrap it in plastic, and chill for 1 hour while you make the filling and topping.

FOR THE FILLING: In a small bowl, combine the goat cheese, mascarpone, garlic, chives, salt, and pepper to taste, mixing with a fork until well blended. Set aside.

FOR THE TOPPING: In a large skillet, heat the butter and oil over high heat until the butter is foaming. Add the mushrooms and shallots and cook, stirring, until the mushrooms are lightly browned and liquid is nearly gone. Add the thyme, and salt and pepper to taste and cook another 1 min. If using wine, add it as well and cook until the liquid has evaporated, about 4 min. Set aside.

TO ASSEMBLE: Heat the oven to 450 degrees F. Line a baking sheet with parchment. On a lightly floured surface, roll out the chilled dough into a 13-inch round. Transfer the dough to the parchment-lined sheet. Spread the cheese mixture to within 1 inch of the edge. Top with the mushrooms. Fold the edge of the dough over the filling, pleating it as you go. Bake until golden brown, about 30 min. Serve warm.