Appetizer Salads Dinner (Formal) Dinner (Informal) Foccacia with Cambozola, roast beef and arugula Champignon chicken cordon bleu Portabella tart – with Brie with Garlic >> Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Portabella tart – with Brie with Garlic Makes 1-9" tart, serving 6-8 Ingredients : 1 recipe pate brisee or refrigerated pie crust dough 2 large portabella mushrooms 1 lb Champignon Knoblauch with garlic and fresh herbs, rind removed 1 Tbsp chopped fresh thyme Procedure: Fit pie crust into a 9" tart pan with a removable bottom. Prick bottom evenly with a fork and bake in a 400 preheated oven for 8-10 minutes until lightly golden. Cool. While crust is baking, roast mushrooms for 10-15 minutes to soften slightly. Slice cheese and place on bottom of baked crust. Slice mushrooms and place on top of cheese in a fan pattern. Sprinkle with thyme. Bake tart at 400 for 7-9 minutes or until cheese is melted. Cool slightly before cutting into wedges. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.