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Autumn Mushroom Tart

Autumn Mushroom Tart

Chef Paul Hathaway

Chez Albert, www.chezalbert.com, Amherst, MA

Ingredients:

  • 1 Bunch Leeks Sliced and Washed
  • 6oz Sliced Autumn Mushrooms (Hen of the Woods, Hedgehogs, Cepes)
  • ¾ lb Pont L'Eveque Cheese (substitute with good quality brie)
  • 1 8x8 Puff Pastry (thawed if frozen)
  • 2 sprigs of Flat Parsley
  • 2 leaves of Sage
  • 2 sprigs of Thyme
  • 3 Peel, Chopped and Boiled Parsnips
  • 2 Tbsp Sour Cream
  • Aged Balsamic vinegar

Method:

Dust a clean surface with all purpose flour. Lay out the puff pastry on surface, roll out to ¼ inch thick. Cut into 6 equal rectangles and bake in a pre-heated 375°F oven for 30 minutes or until lightly golden brown.
Bring a pot of water to a boil, salt the water and add sliced leeks for 2 minutes. Then remove and place into ice water. Remove after chilled and pat dry.
On the range heat a pan at med high temperature. Pour 2oz of oil into the pan. Then in small batches sauté the mushrooms and set aside in a bowl. Chop the herbs and toss with mushrooms.
Place the hot parsnips into a blender with the sour cream and puree. Add a few ounces of water to thin to pancake batter consistency. Keep warm and set aside.
On each of the tarts distribute equal amounts of sliced leek, then mushrooms and sliced cheese. Drizzle olive oil over the tarts and bake at 400°F until the cheese is melted
Serve with a small frisee salad , a tablespoon of the parsnip coulis and a drizzle of Muscat or Aged Balsamic vinegar
Serves: 6

 

Recommended wine/beer for Autumn Mushroom Tart:

Landmark 2004 Overlook Chardonnay [California]

Now that the scent of burning leaves is no longer intimately tied to the season of autumn, new connections must be forged. The aromas and flavors of wild mushrooms are quickly making a similarly strong impression on our psyche, especially in the form of Chef Hathaway’s Autumn Tart. In this context, Pinot Noir’s earthy, forest-floor flavors could well make a claim on our loyalties, but I prefer a rich California Chardonnay particularly because of the presence in the dish of sour cream and Pont l’Evêque. Landmark’s Overlook is ripe, creamy and beautifully textured. It was crafted from 60% Sonoma, 21% Monterey and 19% Santa Barbara fruit in such a way as to be seamless and perfectly balanced. And it has enough acidity to act as a foil against the richness of the tart.