Chanterelle and Leek Tart

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Costco has chanterelles!! This always makes my day! So after cleaning them (the only downside) I decided to whip up a little tart to showcase my find. I used trader joes puffed pastry, it takes great and means a little less work on my end, so what the heck. Also I can be in denial about all the butter 😉 outside of that this dish is on the healthy side.

Ingredients:
1 Frozen puffed pastry sheet
3 leeks thinly sliced, white and light green parts
1 lb chanterelles, cleaned and cut into 1/2 inch pieces
3 TBSP butter
2 tsp thyme, fresh
3 TBSP creme fraiche of heavy cream
3/4 c gruyere, grated
Salt and pepper

Preheat oven to 375.

Roll out pastry on a floured surface so that it will cover your tart pan (I use one with a pop out bottom). Place your tart pan on a baking sheet. Lay the pastry in the pan and gently push into all the corners. Use a rolling pin to cut off the excess by rolling over the top of the pan. Lay a piece of aluminum foil over the pastry and fill the pan with dried beans, rice or baking stones – you don’t want the pastry puffing.

Bake for 15 minutes. Remove foil and prick the pastry with a fork, bake 10 more minutes.

In a large skillet, melt butter over medium heat, add leeks and sauté for 5 minutes until soft. Add mushrooms and cook for 5 minutes, until they release their water. Salt and pepper. Turn off heat and stir in creme and thyme.

To assemble: spread 1/2 the cheese in the bottom of the pastry, top with mushroom mixture then spread remaining cheese on top.

Bake for 25 minutes, until cheese is melted and starting to brown.

Serves 4.

Sauted Chanterelle Mushroons

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I love chanterelle mushrooms, this simple recipe really allows their flavor to shine. This adapted from a Gourmet
I use less fat and added white wine – wow!!

1 TBSP butter
2 tsp olive oil
1/2 c white wine
8 oz fresh chanterelle mushrooms, quartered if large
1 TBSP minced shallot

Melt butter with oil in heavy large skillet over medium-high heat. Add shallot saut̩ until soften add a little wine of the pan is to dry, stir in mushrooms; saut̩ until lightly browned, add wine and cook for 6 Р8 minutes until most of the wine is absorbed. Season to taste with salt and pepper.

2 – 4 servings.

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