Some friends of ours went chanterelle picking over the weekend. They scored 100 pounds, yes 100 pounds. Lucky me, scored one pound. This was definitely one of the best birthday gifts I got. I immediately decided to make a decadent Chanterelle and Blue Cheese Tart with some of the chanterelles.
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!
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Chanterelle and Blue Cheese Tart
2 1/2 cups flour
pinch of salt
a 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 of times.
Remove from the food processor and roll into a disk.
Put into the refrigerator for at least 30 minutes before rolling. An hour is even better.
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.
Lastly, sprinkle the buttery chanterelles over the top.
Bake for 15 minutes.
Lower heat to 375 and bake for 20 minutes.