Mushroom Tarts

PREPARATION

• In the bowl of a food processor, pulse together the flour and œ teaspoon salt. Add 8 tablespoons butter and pulse until the mixture resembles coarse meal with some pea-sized lumps.
• Add 2 tablespoons cream and the ice water, 1 tablespoon at a time, pulsing until the dough is evenly moist and begins to pull away from the sides. Form the dough into a 1-inch-thick disc, wrap in plastic and refrigerate at least 30 minutes.
• Meanwhile, prepare the filling. In a large saute pan, melt the remaining 2 tablespoons butter and the olive oil over medium heat until the butter begins to foam. Saute the shallot until golden, 2 to 3 minutes.
• Add the mushrooms, the remaining œ teaspoon salt, the pepper and the thyme. Saute until the mushrooms release their liquid and the moisture has evaporated, about 5 minutes.
• Add the wine and simmer until the liquid has evaporated, 1 to 2 minutes. Add the remaining 2 tablespoons cream and simmer until the mixture thickens, 1 to 2 minutes.
• Remove the pan from the heat and stir in the goat cheese and sugar until the cheese is melted and incorporated into the mixture. Taste and adjust seasoning. Set aside and let cool slightly.
• Preheat the oven to 400 degrees. Coat a baking sheet with nonstick cooking spray.
• On a floured surface, roll out the chilled dough to 1?8-inch thick. Use a pastry cutter or large glass to cut 12 3-inch circles. Place 1 teaspoon cooled mushroom filling in the center of a pastry circle, then fold over to create a half-moon shaped pocket. Seal the edges with a fork. Repeat with the remaining pastry circles.
• Place the tarts on the prepared baking sheet and brush the tops with the beaten egg. Bake 20 minutes, until golden brown. Let cool completely. Serve at room temperature.