Herb Tart

  • Yield: 6 to 8 servings


1-- unbaked 9-inch tart shell
3tablespoons minced onions
2-- garlic cloves, minced
1cup peeled, diced, salted eggplant
2cups sliced oyster mushrooms
2cups stemmed and diced shiitake mushrooms
2tablespoons diced sun-dried tomatoes
1/2cup pancetta, diced and fried
1-- red bell pepper, roasted and diced
1/4cup heavy cream
1-- egg
2tablespoons minced fresh thyme
1/2tablespoon minced fresh oregano
1teaspoon minced fresh marjoram
-- Salt and pepper
2ounces goat cheese, cut in chunks


  1. Line a 9-inch tart pan with pastry and prick with a fork.  Saute onions, garlic and eggplant in butter until onions are translucent.  Add mushrooms and sun-dried tomatoes.  Saute for an additional 3 minutes.  Add all other ingredients, except goat cheese, and fold together.  Place ingredients into prepared tart pan and bake at 350F until firm, about 30 minutes.  Sprinkle goat cheese on top during the last 10 minutes of baking.  Remove and cool for at least 5 minutes before serving.


Recipe reprinted with permission from the Junior League of Sacramento’s Celebrate! (the Junior League of Sacramento, CA., 1991).