CHANTERELLE AND GRUYERE TART

Inspired by "Cozy Comfort Food" published by Sunset Magazine in 2009.


INGREDIENTS:

shortcrust pastry (check out tips):

1 1/4 cups all-purpose flour

1/2 teaspoon salt

8 tablespoons unsalted butter (one stick), very cold and cut into 1/4 inch square chunks

3-6 tablespoons ice water


filling:

3 tablespoons butter

2 leeks, cleaned and thinly sliced

1/2 yellow onion, diced

1 pound chanterelles mushrooms (cleaned and dried), pulled apart at vertical seams OR sliced into 1/2 inch pieces

1 teaspoon fresh thyme leaves

1-2 tablespoon madeira, sherry or dry port 

1 teaspoon salt 

pepper to taste

1 cup gruyère cheese, grated

1/2 cup parmesan cheese, grated

2 tablespoons whipping cream


DIRECTIONS:

for the pastry:

Mix flour and salt in a bowl. Cut butter into 1/2 inch square chunks and toss into dry ingredients. With your fingers or a pastry cutter, incorporate the butter into the flour mixture until the butter chunks are the size of peas. Add half the cold water and mix it in with a fork. Add more water if you need to, enough so that when you squeeze the mixture in your fingers it's just moist enough to form a dough. Pour dough out onto a large piece of plastic wrap. Use the sides of the plastic wrap to press the dough into a disc. Wrap tightly and refrigerate for at least an hour before rolling it out.

Set oven for 375º F. Lightly flour a work surface and roll the dough into a 12 inch round.  Place into a 9 1/2 inch tart shell and press off the edges. Cook the shell for 20-30 minutes until golden.

for the filling:

Sauté the leeks and onion in the butter until soft, about 3 minutes.  Turn heat to high and add the mushrooms. Cook until the mushrooms have given off their liquid, 5-10 minutes. Stir in the thyme, alcohol, salt, and pepper and cook for 2 minutes. Take off the heat.

assembly:

Spread half the grated gruyere over the bottom of the pre-baked tart shell. Spread the mushroom filling on top of the cheese and then add then sprinkle the remaining gruyere and the parmesan cheese on top of the filling. Drizzle the cream over the top of the tart. Bake until the cheese is melted and golden, about 25-35 minutes. Let stand 10 minutes before cutting.  Serve warm or at room temperature

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