Monday, July 18, 2011

Leek, Mushroom & Goat Cheese Tart

Recipe from:

  • 1 sheet puff pastry, defrosted according to package directions 
  • 1 small fennel bulb
  • 2 medium leeks, white & lt green parts only
  • 1 pound mushrooms, mix of white button &cremini
  • 1 TBSP plus 1 teaspoon, olive oil
  • Salt and Pepper
  • 3 eggs
  • 8 ounces goat cheese, divided and at room temperature
  • Flour
  1. Preheat oven to 400 degrees. 
  2. Defrost the puff pastry. Unfold the pastry onto a lightgly floured surface. Gently roll out the pastry to approximately a 5 x 14 in sheet. 
  3. Break 1 egg into a small bowl and beat slightly. Trim 1/4 inch strips all around the edge of the pastry. Set the strips aside.
  4. Brush the entire surface of the pastry with the egg wash.
  5. Use the saved edge strips to raise the border of the rectangle. Brush them with egg. Using a fork, prick holes in the interior of the pastry. Bake for 10 minutes or until golden brown. When done, remove pastry and set aside to cool slightly.
  6. While the pastry is cooking, trim off the green top and root end of the fennel bulb and leeks. Reserve the fennel fronds for presentation.
  7. Using a sharp knife or mandoline, cut the fennel and leeks into thins slices. Clean and thinly slice the mushrooms.
  8. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the fennel and leeks and saute until just tender but not brown, approximately 6 minutes. Transfer the vegetables to a bowl. 
  9. Heat the remaining teaspoon of oil in the skillet and add the mushrooms. Saute the mushrooms until they release all their water and it boils away, approximately 7 minutes. Remove the mushrooms from the heat, add the fennel and leek mixture to the skillet. Season with salt and pepper and set aside. 
  10. Combine the remaining 2 eggs with 6 ounces of the goat cheese. Blend with a fork until smooth. Spread the mixture onto the interior of the baked pastry rectangle. Return the pastry to the oven and cook for 4 minutes.
  11. Shut off the oven and turn on your broiler.
  12. Remove the pastry from the oven. Spread the mushroom, fennel and leek mixture atop the pastry rectangle. Crumble the remaining goat cheese over the veggies. 
  13. Broil the tart under low heat for 2 minutes. Remove from the oven. Garnish with the fennel fronds and serve.
"It's a light lunch and if you're really hungry, you could always saute up some pancetta and drop that on top just before the broiling."

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