Mushroom and Pepper Jack Tart Recipe

Ingredients

• Island Mushroom Saturdays at both the Greenport Farmers’ Market and the Shelter Island Farmers' Market where you can buy their
• the flavor. A pound of fresh mushrooms
• the jalapeno spice of Pepper Jack but you can choose Gruyere or any cheese you
• fancy. You can make the mushroom
• 1/2 cup
• whole-milk ricotta cheese
• 2 teaspoons
• plus 2 tablespoons extra-virgin olive oil
• 1/4 cup crème
• fraîche or sour cream
• For the
• Mushroom Mixture:
• 1 1/2 pounds
• assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed
• shiitake), sliced
• 2 teaspoons
• fresh thyme leaves
• 1 bunch green
• onions, thinly sliced on diagonal (about 1 1/2 cups)
• 1 sheet
• frozen puff pastry (half of 17.3-ounce package), thawed
• 1 large egg
• yolk, beaten to blend with 1 teaspoon water (for glaze)
• 4 ounces
• thinly sliced Pepper Jack cheese, torn into pieces.
• In
• a small bowl, whisk ricotta until smooth, about 1 minute. Add 1 yolk and 2
• teaspoons oil and whisk again. Transfer ricotta mixture to bowl; fold in sour
• cream or crème fraîche.
• To
• make the mushroom filling:
• Heat
• remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add
• mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and
• pepper. Add butter and sauté until mushrooms are tender, about 4 minutes
• longer. Mix in green onions.
• Preheat
• oven to 425 °F. Roll out puff pastry on lightly floured surface to 13x9-inch
• rectangle. Fold up ¼ inch of puff pastry to form a sides. Brush that 1/4-inch
• dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread
• ricotta mixture over dough, inside border. Top with half of mushrooms, half the
View Full Recipe at CHEWING THE FAT