Roasted Mushroom Goat Cheese Tart

1 ¼ cup all-purpose flour ½ teaspoon kosher salt ½ cup cold unsalted butter, cubed 2 tablespoon ice water

Filling:

3 whole heads maitake mushrooms (12 to 15 oz total) 3 tablespoon extra-virgin olive oil 3 tablespoon cold unsalted butter, cubed 4 ounce goat cheese, crumbled ¼ cup creme fraiche 1 egg 1 ½ teaspoon chopped fresh thyme ½ cup coarsely chopped parsley Zest of 1 lemon

Button Mushrooms:

In place of maitake mushrooms, you can substitute two 8-ounce packages fresh sliced button mushrooms.