Mushroom and Chèvre Tart

Yield 6

Preparation time is 15 minutes, cooking time 45 minutes

Ingredients

• 4 garlic cloves, minced
• 1 cup olive oil – (250ml)
• 6 large Portobello mushroom caps
• 2 large vine-ripened tomatoes, sliced
• 6 slices of Mozzarella cheese (6oz)
• 3 large shallots, thinly sliced
• 1 ½ cups Chevre (goat cheese) – (375ml) or (12oz)
• 6 handfuls of mixed baby greens

Directions

1. Preheat oven to 350F
2. Combine minced garlic with olive oil in a bowl.  Season with salt and pepper to taste and mix well.  Place your mushroom caps in garlic oil and coat.
3. Transfer coated mushrooms caps to a roasting pan and bake in the centre of the oven for 10 to 15 minutes or until tender.  Remove from oven and let cool on a baking rack for 20 minutes.
4. Meanwhile thinly slice the shallots. Slice the tomatoes to ¼ inch rounds.
5. Place the cooled Portobello caps into roasting pan. Top each mushrooms with a slice of mozzarella and shallots. Lay a slice of tomato on top, along and a generous layer of chevre and season with salt and pepper to taste.
6. Bake in oven for 5 to 10 minutes or until mozzarella cheese is melted and the vegetables are cooked through.
7.  Remove from oven and plate on top of a hand full of mixed baby greens.
8. Serve and enjoy!