WILD MUSHROOM and ONION TART
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INGREDIENTS:
- 250 g/8 oz puff pastry
- 1 egg yolk
- 125 g/4 oz ricotta cheese
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 60 g/2 oz butter
- 3 onions, sliced
- 3 large flat mushrooms, sliced
- 125 g/4 oz button mushrooms, sliced
- 125 g/4 oz oyster mushrooms
- 185 g/6 oz smoked trout, flaked
- freshly ground black pepper
METHODS:
- Roll out pastry to form a 25 x 30 cm/ 10 x 12 in rectangle. Place pastry rectangle on a greased baking tray and brush with egg yolk.
- Combine ricotta cheese and thyme and spread over pastry leaving a 2 c/ 1/4 in border. Set aside.
- Melt 30 g/1 oz butter in a saucepan over a medium heat, add onions and cook, stirring, for 10 minutes or until soft and caramelized. Scatter onions over cheese.
- Melt remaining butter in a saucepan over a medium heat, add flat, button, oyster and shiitake mushrooms and cook, stirring for 5 minutes or until soft. Scatter mushrooms over onions, top with trout and seasons to taste with black pepper.
- Bake at 200°C/400°F/Gas 6 for 30 minutes or until pastry is puffed and golden.
* The flavor and textures offered by combining different mushrooms in this recipe make an interesting starter for a dinner party. You can use any combination of fresh mushrooms to make this tart.
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