Two Tarts Eat as One

Sorry, I could not resist -- again. It's just too much fun to pun. Well, if that is annoying, then ignore it. What you see is really a leek and king oyster mushroom confit tart with lemon-goat cheese along with an arugula and basil pesto tart with heirloom tomatoes and parmesan cheese. Today was the last day of the Whitton Farms summer CSA, and I got majorly inspired by what was in my bag this week. Thank you, Keith and Jill!

The Wife's tart dough:

1 1/2 cups all-purpose flour

1/4 cup vegetable/canola oil blend

1 cup of ice water

1 generous pinch of sea salt

Throw it all together, stir, and add extra flour to coat and to lessen the stickiness if needed. Roll it on out and let TCV deal with the rest of the prep work himself while you catch up on The Hills, the greatest scripted comedy in television history. 

For the leek and king oyster mushroom confit tart with lemon-goat cheese:

2 leeks (washed and cut into 1/4-inch disks)

2 medium king oyster mushrooms (cut into 1/4-inch disks)

2 tablespoons butter

2 ounces of lemon goat cheese

1/2 cup white wine

Melt butter in a large pot and then add the mushrooms and the leeks. Cover and allow to cook over low heat for about 30 minutes. Remove lid and add wine; allow to reduce. Spread thinly on 12-inch tart crust and crumble goat cheese on top.

For the arugula and basil pesto tart with heirloom tomatoes and parmesan:

2 cups arugula leaves

1/2 cup fresh basil leaves

1/4 cup pine nuts

1/8 cup olive oil

1 thinly sliced heirloom tomato

1/2 cup shaved parmesan

Combine pine nuts, arugula, basil, and olive oil in a mini-prep. Next, spread mixture on 12-inch tart crust. Top prettily with tomatoes and parmesan.

Bake in a 400 degree oven for 20 minutes, and then brush with an egg wash. Return pan to oven for 5 minutes. Remove and serve warm.