Mushroom Espresso Tart

Directions

1. Preheat oven to 350 degrees. Mix cream cheese Fustini's olive oil and butter together. Add flour and espresso powder and mix only until the dough comes together. Flatten into a disk and refrigerate for 30 minutes. Divide dough into 6 equal pieces. Press one piece into a tart shell making sure to get the dough into the edges and trim the rim of the shell or leave it rustic. Bake the shell in the hot oven until golden brown and fully cooked - 8 to 10 minutes for mini or up to 18 to 20 minutes for larger tarts.
2. Heat the Fustini's olive oil in a large saucepan over medium heat. Add the mushrooms and saute until all moisture is gone from the mushrooms - 10 to 15 minutes - stirring frequently. Add the shallot and garlic and saute for another 2 minutes. Add the wine and cook until all the wine is gone - stirring frequently - 3 to 5 minutes. Add the Fustini's Espresso balsamic and the heavy cream, turn the heat to low and bring to a simmer. Simmer the ragout over low heat, stirring frequently, until thick - another 10 to 15 minutes.
3. To serve, place a tart shell on a service plate and smother with the ragout. Garnish with mixed herb and a drizzle of the Fustini's Sage and Wild Mushroom olive oil.