It was Saturday and I came across some chantrelle mushrooms in my fridge that I needed to put to use – one cannot just let things like that go to waste. So, I came up with this simple recipe.
Chanterelles are funnel shaped mushrooms that are meaty and buttery. They are considered by many to be part of the gourmet fungi family along with truffles and morels but thanks to Costco, they are available (in bulk) to us all.
Regular button mushrooms are fine for most mushroom related dishes but if you wanted to make your dish a bit more gourmet looking and tasting, chantrelles are the way to go.
This tart is incredibly easy, incredibly yummy, incredibly versatile and it’s great for crowds.
Here are those amazing chantrelles, chopped up and ready to go.
My cheese mixture in my par-baked puff pastry shell – ready for assembly.
The reason I par-baked the shell is that the last time I did this, I didn’t and the shell was slightly soggy. This time it was perfect; I do recommend par-baking.
The puff pastry slightly shrunk on me after it cooked because it didn’t have anything to weigh it down. I have pie weights but I was being lazy. If you have them, use them.
Assembled and ready to bake.
This tart tin has a pop-out bottom. If you use a tin like this, be sure to put it on a sheet tray to ensure no drippage into the oven floor.
Hot out of the oven, sliced and ready to eat.
A top down view.
The side view. Amazing.
I hope you get to make this soon.
1 red onion, sliced
6 large Chantrelles, diced
8oz cream cheese
4 oz herb goat cheese
1 ½ cup grated fontina
¼ cup lebini cheese
1 package of pre-made puff pastry
2 tablespoons of butter
Salt & Pepper
Parsley for garnish
Heat oven to 425 degrees.
Slice onions and caramelize in 1 tablespoon of butter in a sauté pan. Once caramelized, remove onions from pan onto a plate and set aside. Put the remaining tablespoon of butter into pan and add mushrooms. Once soft and buttery, remove from pan onto a plate and set aside.
Roll out puff pastry onto the tart pan and pre-bake at 425 until slightly golden. Remove from oven and let cool – about 10 minutes.
In a large mixing bowl, add all of the cheeses, reserving ¼ cup of the fontina and a pinch of salt and pepper and stir until smooth. Dollop onto the top of the pastry shell. Spread onions, followed by Chantrelles on the top. Spread remaining ¼ cup of fontina on the top and place on a sheet tray and place in oven. Bake for 15 – 20 minutes at 425. Begin checking tart at 15 minutes as cooking times can vary.
Remove from the oven and let cool slightly – approximately 10 minutes. Slice and serve.