Chanterelle and Blue Cheese Tart

Some friends of ours went chanterelle picking over the weekend – 100 pounds later, I scored a pound!  This was definitely one of the best birthday gifts I got – notice how I said one, the best was the weekend away with Lenny!

I decided to use half of the mushrooms to make a savory tart for dinner.  I wanted the flavors to be delicate as not to overwhelm the earthy chanterelles.  I decided I would make a savory pastry dough with fresh marjoram and a heavy dose of fresh cracked black pepper.  I created the tart with layers – dough, shallots, cheese and then the chanterelles.  I slowly cooked shallots with olive oil until they were a nice caramel color – not crispy, still soft but a golden color.  Then I added a layer of blue cheese that was made with goat’s milk and finally the creme de la creme of the tart – buttery chanterelles.  I served the meal with a simple salad dressed with dijon, a side of radishes and a very nice glass of red wine.

I forget how lovely a simple tart or quiche is for dinner, it makes the perfect meal when served with a simple salad.  Delicious!  Fresh!  Beautiful!

Recipe:  Chanterelle and Blue Cheese Tart

Tart Dough

2 1/2 cups flour

pinch of salt

handful of fresh herbs – I used marjoram but have used rosemary, thyme and verbena

8 oz. cold unsalted butter, cut into pieces

1/2 cup very cold water

Put flour, salt and herbs into a food processor.  Pulse to just mix up.  With processor running add the butter one piece at a time, until all of the butter is used and the mixture is mealy.  Slowly drizzle the water in, until the mixture comes together.  Pulse a couple times.  Remove from the food processor and roll into a disk.  Put into the refridergator for at least 30 minutes, up to an hour.

Filling

1/2 pound chanterelles, brushed clean of any dirt and thinly sliced

3 medium shallots, peeled and thinly sliced

a wedge of blue cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

maldon salt, to taste

Heat oven to 425.  Add olive oil to a large frying pan, gently heat.  Add the shallots, stir and lower heat.  Cook until soft but a nice golden color.  Remove from heat and set aside.  In the same pan melt the butter.  Add the chanterelles, stir, lower heat and cook until slightly soft, about 5 minutes.  Remove from heat and set aside.  Butter a tart pan.  Roll out your dough and form into the tart pan.  Spread the layer of shallots over the dough.  Then crumble the blue cheese over the shallots.  Last sprinkled the buttery chanterelles over the top.  Bake for 15 minutes.  Lower heat to 375 and bake for 20 minutes.  Serve.  Eat.