| Cuisine: French | Type: Light Meal | Serves: 4 |
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Source:
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Real Simple magazine, January 2011 |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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While there is a dressing recipe with this dish, and it is really great, we usually just use a bottled dressing such as Girard's Champagne Vinaigrette. |
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Ingredients:
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1 sheet puff pastry, thawed 4 tbs. olive oil 10 oz. assorted mushrooms (such as button, cremini shitake, and oyster), sliced 1 shallot, sliced Kosher salt and black pepper 1/4 cup dry white wine 4 oz. Gruyere or sharp white Cheddar, grated (1 cup) Side Salad: 1 tsp. Dijon mustard 1 tsp. white wine vinegar 4 oz. mixed greens (6 cups) 2 radishes, thinly sliced 1 tbs. chopped fresh chives |
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Instructions:
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1. Heat oven to 400 F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and using a fork, prick the dough all over. 2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine, deglaze the pan and cook until nearly evaporated, about 1 minute more. 3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a 1/2 inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes. 4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Add the greens and the radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives. |
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Related recipes:
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None |
2011-08-16