Gorgonzola And Wild Mushroom Tart |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I made this as a 1st course last night for my bf's dad's 59th birthday. It was delicious; they loved it. You can use any mix of wild mushrooms, like shitake/portabello, if you cannot find the mushrooms I used. Ingredients:
1 recipe simple puff pastry - recipe follows |
2 c wild mushrooms (mycopia chef sampler: trumpet royale, alba clamshell, brown clamshell mushrooms) |
1 large shallot, thinly sliced |
2 tbsp. balsamic vinegar |
2 tbsp. sugar |
1 tsp. fresh thyme leaves |
1 tsp. fresh sage, chopped |
1 tbsp. fresh italian parsley, minced |
1 cup gorgonzola cheese (my fav is mountain gorgonzola from italy, domestic amish blue is awesome too) |
parchment paper |
2 eggs, beaten with 1 tbsp. water |
kosher salt and white pepper to taste |
extra virgin olive oil, for sauteing |
simple puff pastry |
1 cup (2 sticks) unsalted organic butter |
1 2/3 cup all-purpose flour |
1/2 teaspoon kosher salt |
Directions:
1. FOR THE SIMPLE PUFF PASTRY:
2. Cut the butter into 1/4 inch pieces. Place 1 1/3 cups of the flour and the 1/2 tsp salt in a food processor. Add 1 stick of the cut up butter, pulsing until combined. Add the remaining stick of cut up butter and 1/3 cup of flour to the food processor, tossing the butter pieces until the butter is coated with flour. Pulse 3-4 times to just combine (you want to see specks of butter there still). Add about 1/3 cup ice water and pulse until the dough just forms a ball. If you need to add more water, do so.
3. Dust a work surface with flour and roll out to form a 10x14 inch rectangle. Fold into thirds, creating a 3x14 inch rectangle. Fold into thirds again, this time forming a 3x4 inch rectangle. Wrap in plastic wrap and refrigerate at least an hour (dough may be refrigerated up to 2 days or frozen for up to 1 month).
4. FOR THE TART:
5. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Cut mushrooms into small pieces and sauté in olive oil until tender. Put aside and hold. Sauté onions with sugar in oil and vinegar until caramelized. Add the thyme, sage and parsley.
6. In a large mixing bowl, combine the mushrooms, onions, garlic and cheese. Mix until well blended. Salt and pepper to taste.
7. Cut the puff pastry in half (save other half for another use). Roll the dough out to a 10 inch circle. Divide the mixture into the middle of the pastry round and fold the pastry around the mixture in a pleated fashion. Egg wash the edge with a pastry brush.
8. Bake in preheated oven for 15-20 minutes or until done. Cut in wedges and serve with baby arugula mix and balsamic viniagrette.
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