chanterelle tart

I bought some fresh (and pricey!) chanterelles at the farmers' market on Sunday. I didn't want to waste my money improvising a recipe... So I made this quiche from Everyday Greens. Money well spent!

Chanterelle Tart 
(adapted from Everyday Greens)

I. Yeasted tart dough (p.150)

1 tsp active dry yeast
pinch of sugar
¼ cup warm water
1 cup all-purpose flour, plus extra for shaping
1/2 ts salt
1 large egg, room temperature
3 tbs unsalted butter, softened

1. Dissolve the yeast and sugar in the water and set in a warm place for 10 to 15 minutes, until foamy.
2. Combine the flour and salt in a bowl and make a well. 
3. Whisk the egg and pour it into the middle of the well, along with the  softened butter and yeast mixture.
4. Mix with a wooden spoon to form a soft, smooth dough. Dust it lightly with flour and gather into a ball; place in a bowl and cover with plastic wrap or a kitchen towel.  
5. Let the dough rise in a warm place until it doubles in size, 45 minutes to 1 hour.
(6. If you're not ready to shape the dough, knead it and let it rise again)
7. Use an 9-inch tart pan with removable bottom. Roll the dough into a 10-inch circle on a lightly floured board. Place the dough in the pan and press evenly against the sides. It should be about 1/2 inch higher than the pan. Fold the edges over and press again, so the dough is just a little above the rim of the pan. 
8. Allow the dough to rest for a few minutes, then fill it (III) or refrigerate it until needed.

II. Roasted garlic puree (p.145)

1. Preheat the oven to 375F
2. Place a head or 2 of garlic pointy end up in a small baking dish and drizzle with a little extra-virgin olive oil
3. Throw in a few fresh sage leaves or 1 sprig or 2 of fresh thyme if you like
4. Roast until tender all the way through , about 35 to 40 minutes, checking for doneness by inserting a paring knife or skewer.
5. When cool enough to handle, cut off the top end and squeeze the cloves into a small bowl
6. Puree in a small food processor or mash with a fork until smooth
NB: 2 large heads of garlic make about 1/3 cup of puree

III. Filling (p.144)

1/2 pound chanterelle mushrooms
3 large eggs
1/4 cup milk
1/2 cup heavy cream
1/3 cup creme fraiche
1 tbs unsalted butter
1/2 tbs olive oil
2 medium leeks (white part only, cut in half lengthwise, thinly sliced, and washed) - about 2 cups
1/4 cup white wine
1 ts chopped fresh thyme (i used chives instead)
2 ounces Gruyere cheese, grated, about 2/3 cup (i used Parmesan cheese instead)

1. Using a brush or damp cloth, carefully clean the chanterelles. Cut the mushrooms into large pieces, or thickly slice them, being sure to include the stem. You should have about 2 1/2 cups.
2. Beat the eggs in a bowl and whisk in the roasted garlic puree (from step II - not too much in my case; just 1 ts) followed by the milk, cream creme fraiche, 1/2 ts salt, and a pinch of pepper
3. Heat the butter and oil in a large saute' pan and add the leeks, 1/4 ts salt, and a few pinches of pepper. Saute' over medium heat until the leeks begin to wilt, about 3 minutes. Add the wine and cook for 1 minute more. Add the chanterelles and a few pinches of salt and pepper and gently saute' until just tender and cooked through. (The cooking time will depend on the moisture in the mushrooms.) Stir in the herbs and set aside to cool.
4. Sprinkle the cheese on the bottom of the rolled dough and spread the mushroom mixture over it.
5. Pour the custard over and bake for 35 to 40 minutes in a preheated oven, until the custard is set and the top is golden.

My notes
a. I made I. and II. ahead of time to save time when ready to bake
b. Since I wasn't sure my daughters will like the chanterelles, I halved the recipe and made another tart for them (filled with leftovers kabosha squash + spinach + Parmesan cheese + 1 egg + homemade ricotta) - see picture below

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