Rustic tart with Fontina cheese and wild mushrooms
(0)
40 min
Quick
Sezamo
O tartă rustică de inspirație italiană cu o bază crocantă din aluat foietaj, acoperită cu ciuperci de pădure călite în unt și ceapă eșalotă, aromatizate cu cimbru proaspăt și îmbogățite cu brânză nobilă Fontina topită spectaculos la cuptor.
Preparation method
Preparing vegetables and the base
Preheat the oven to 200°C and line a large baking sheet with parchment paper. Clean the wild mushrooms and slice them into medium-sized pieces. Finely chop the 2 shallots, and cut the Fontina cheese into thin slices or cubes.
In a large skillet, heat the 2 tablespoons of extra virgin olive oil together with 30 g of butter over medium heat. Add the chopped shallots and sauté for 2 minutes until translucent. Add the wild mushrooms and sauté for 6–8 minutes until the released liquid has evaporated and they develop a nice golden color. Season with sea salt, freshly ground black pepper, and the fresh thyme leaves, then let the mixture cool down for 5 minutes.
Assembly and baking
Unroll the fresh puff pastry directly onto the parchment paper in the baking sheet. Lightly score a 1.5 cm border all around using the tip of a knife, being careful not to cut all the way through, then prick the center with a fork to prevent excessive puffing during baking.
Chef's tip
For an even crispier crust, brush the outer edges of the pastry with a little beaten egg or milk before placing the tart in the oven.
If you use a fresh mix of mushrooms (Portobello, oyster mushrooms, or Shiitake), make sure to sauté them well over high heat to remove excess moisture, thus keeping the puff pastry perfectly crispy.
35 min
Under an hour
