Wednesday, March 2, 2011

Mushroom Tart and a Little Lamb

I got an idea in my head about making a mushroom tart and haven't been able to shake it.  I mean puff pastry, mushrooms, caramelized shallots, and gruyere with a little parmesan...no reason needed right?  Just make one.  


No real recipe here.  I used a mixture of sliced white button, shiitake and portobello mushrooms sauteed in a little olive oil and salt and pepper.  Caramelize thinly sliced shallots in olive oil, salt and pepper.  Grate some gruyere cheese and a little parmesan.  Par bake the puff pastry at 425f in the oven for 5 minutes.  I cut a slit around the perimeter of the puff pastry to help give it a little edge.  Spread mushrooms and shallots evenly on the par baked puff pastry then sprinkle with cheese.  Grind some fresh black pepper on top.  For proportions, let me just say, more is better.   Bake at 400f until cheese is bubbling.  Oh so fabulous!  
As a side to my tart, I bought some small lamb sirloin steaks.  Seems like we Emertons always like to have a little protein in our meal.  I marinated the lamb in balsamic vinegar and honey with a little salt and pepper.  They were pretty thin steaks, so I just pan seared over high heat for a couple minutes per side.  

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