It’s This Puff Pastry Obsession
January 16th, 2012 § 5 Comments
Or maybe it’s the fresh ingredients from the market. I still am not sure. The roasted tomatoes in oil? Outstanding. The fresh mushrooms from the mushroom lady at the market? The leeks from Noah at the market? Regardless, this has to be one of my favorite “What are we eating?” meals pulled together at the last minute. Triple-cream brie with wild mushrooms to top it all off. That, some wine, and a shoot-em-up movie make for an outstanding end to the weekend. Enjoy.
Mushroom, Leek, and Roasted Tomato Tart with Triple-Cream Wild-Mushroom Brie
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It sounds absolutely delicious. may I have the recipe???
Sure, though I don’t have anything formal written down. The first thing I did was take a sheet of puff pasty dough and roll it out flat into lightly floured board. I crimped the edges up slightly. This went into a 400F preheated oven that my baking stone was already in to get hot. I baked it for about 20 minutes until it was golden brown, removed it from the oven to cool briefly, then took a spatula and pressed down on the poofy center to release the air inside (and to give me a well, of sorts, that would hold the ingredients).
While the pastry was baking, I prepped the filling. I used about a 6-inch long piece of leek chopped into small, bite sized pieces (maybe 1.5 cups all told?) and softened them in a frying pan over medium heat using just a little olive oil and butter. This took about 8 minutes.
Then I added a little over 1lb of crimini mushrooms that I had sliced small, plus about 1.5 teaspoons dried thyme from my garden. I cooked this mixture until the mushrooms had given up their juices and the pan was almost dry, maybe another 12 minutes.
The mushroom and leeks went into the center well of the pastry and I spread it out to cover everything. Then I dotted the top with small pieces of roasted tomato that I had preserved in oil this summer. And finally I topped that with chunks of triple-cream brie that had wild mushrooms in it. I used about half a cup of the brie (which was a little too much) with the rind removed and cut into tiny pieces that I dotted across the top.
I lowered the heat on the oven to about 375F and baked the entire tart for about another 20 minutes or so. When I removed it from the oven, I let it sit for another 5 on the baking stone to solidify a little before cutting.
Does that help?
it definitely does. I’m going to wait until my stove is replaced, though. do I need to have a baking stone?
No, a baking stone isn’t required. You could easily use a cookie sheet. The cookie sheet may have more sticking potential though. It may stick a bit.
I’m thinking that the baking paper (cannot remember the actual name) on the pan should take care of the stickiness.
My pans are so awful that I never put anything directly on them. 