Wild Mushroom and Fontina Tart
1 cup wine - for the cook
1 sheet of puff pastry
Flour, for dusting
1 egg, beaten
1 1/2 Tablespoons olive oil
1 1/2 Tablespoons butter
1 1/2-2 lbs. fresh mushrooms (combination of 3-4 varieties, such as shiitake, porcini, oyster, enoki, cremini, maitake, chanterelle, and/or buttons)
3 medium-large cloves garlic, minced
1 Tablespoon chopped fresh thyme
2 Tablespoons chopped fresh Italian parsley
Salt and pepper
1 – 1 1/2 cups grated Fontina cheese
Preheat oven to 425. Thaw pastry and roll out on a lightly floured surface, into a rectangle roughly the size of a 10 x 15 baking sheet. Transfer to a baking sheet that has been sprayed with cooking spray. Prick with a fork then brush with egg. Bake about 5-10 minutes until pastry begins to puff and the surface is dry.
Meanwhile heat the oil and butter over med-hi heat. Add mushrooms and garlic and pinch of salt and sauté, stirring occasionally. When all of the liquid has evaporated, allow mushrooms to brown and begin to caramelize, stirring occasionally. Remove from heat and stir in herbs and Salt and pepper to taste.
Scatter mushrooms onto pastry and bake until edges are puffed and golden brown, about 10 minutes. Add the cheese and bake another 5 minutes or until cheese is melted.
Cut into squares, drizzle with truffle oil and garnish with whole thyme sprigs.
Pairs Well With
From the Sauce du Jour Kitchen
For the Mushrooms Cooking Class - 102
This is one of my favorite tarts when fresh mushrooms are at their best. Don't use dried 'shrooms; you'll regret it. Be generous with the truffle oil.