Black Trumpet, Onion and Goat Cheese Tarts.

Trumpets have that permeating earthiness that can be married to so many different food without getting lost in the shuffle. I love rich French tarts and salad greens. This classic pairing works primarily because of the acidity of the vinegar on the greens, and mushrooms are a phenomenal match with vinegar as well.

This tart is pretty is to make and assemble, and I know this based upon the fact that Emma was yelling and fussing in the twenty minutes I had to get this done.

1. First start by sweating some sliced onions with some oil and thyme.
2. Cook until very soft, or brown slightly if desired.
3.  Saute some Black Trumpets and set aside.
4. Set up some your Phylo dough station with some melted butter and a pastry brush.
5. Lightly butter a whole sheet, and gently top with another sheet, pressing down gently when finished. 
6. Repeat so you have four layers.
7. Cut out into rounds that are one inch bigger than your molds.

8. Put rounds gently inside tart molds, on a lined tray.

9. Start by placing a small amount of goat cheese, some stewed onion, then mushrooms, and finally

   a couple more dabs of goat cheese on the top

10. Bake at 400 degrees for about 8-10 minutes until crispy.