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Mushroom and Roquefort Tarts are the Favorite Dish on the Menu

Posted By brosbottom On February 23, 2019 @ 12:00 pm In Food News | 2 Comments

Mushroom and Roquefort Puff Pastry Tarts

2 tbsp unsalted butter
2 tbsp canola oil
10 oz brown mushrooms, stems removed, and mushrooms sliced thinly
1 1/4 tsp minced garlic
1 tsp dried crushed rosemary
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche
1/4 cup crumbled Roquefort
1 sheet puff pastry from a 17.3 ounce package, defrosted (Pepperidge Farm works well.)
Fresh rosemary sprigs for garnish

1. Arrange a rack at center position and preheat oven to 400 degrees F.

2 Melt butter and oil in a medium skillet over medium high heat. When hot, add mushrooms and garlic and sauté, stirring, until softened, lightly browned, and all liquid has evaporated, 6 to 7 minutes or longer.

3. Remove mushrooms with a slotted spoon to a large shallow bowl or pie plate, and pat dry with paper towels. Stir in rosemary, generous 1/4 teaspoon salt, and several grinds of black pepper. Cool mixture to room temperature, then stir in the crème fraiche and Roquefort. Taste and season with more salt if needed. (Filling can be prepared 3 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

4. Place puff pastry sheet on a lightly floured work surface, and with a rolling pin, gently flatten the seams. Cut sheet into four equal squares. With a sharp knife, lightly score a 3/4- inch border around the inside edge of each pastry square, taking care not to cut all the way through the dough. (You simply want to trace a frame within each square, which will rise around the filling and form the sides of each tart.) Transfer squares to a baking sheet. (Squares can be prepared 2 hours ahead; cover and refrigerate.)

5. Divide mushroom mixture evenly and mound within borders of each square. Bake tarts until sides have puffed and are golden brown and filling is hot, 15 to 20 minutes. Watch carefully.

6. Garnish each tart with a fresh rosemary sprig. Serves 4.

Copyright Betty Rosbottom 2019


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