Sheltowee Farms Mushroom and Good Shepherd Cheese Tart

A mushroom lovers delight! Chef Jeremy has concocted a combination of mushrooms, shallots, honey, and cheese and put it in a pastry. Local ingredients are the star of this dish!


1 sheet puff pastry, thawed completely

2 lb. of locally grown or foraged mushrooms, roughly chopped

5 shallots, julienne

olive oil

2 tablespoons butter

1 lb. good shepherd cheese, grated

2 tbs freshly chopped herbs (parsley, thyme, rosemary)

1/4 cup local honey


Preheat oven to 375 degrees.

Heat a large skillet over medium high heat, add enough olive oil to lightly coat the entire bottom of the pan. sprinkle mushrooms into the skillet. Do not overcrowd the mushrooms. If you have to, roast the mushrooms in batches. Brown the mushrooms on all sides and season with salt and pepper. Transfer roasted mushrooms to a mixing bowl for later.

In the same skillet, after all the mushroom are roasted, add the 2 tbs of butter and the shallots. Cook the shallots on medium heat for 20 minutes until dark brown and caramelized, stirring frequently.

Add the shallots to the mushrooms in the mixing bowl and stir in the honey and fresh herbs. Season this mixture with salt and pepper and reserve.

Place puff pastry on work surface and cut into desired shape. Place the pastry shapes onto baking tray and par-bake the dough for 10 minutes or until the pastry starts to rise and the edges are just becoming brown.

Remove from oven and evenly press down on pastry to flatten the puffed areas.

Evenly spread the mushroom and shallot mixture on the tops of the puff pastry. Top liberally with the good shepherd cheese.

Bake tarts again for 10-15 minutes or until cheese is melted and tarts are warm.

Serve with lots more local honey drizzled on top and some toasted nuts if you like.