I love serving a savory puff pastry tart like this one with a roasted chicken for a comforting Sunday night supper. Those two things along with a quick sauteed vegetable make for a French-inspired menu that everyone will adore… promise. This Provencal-inspired savory tart is topped with sauteed leeks, chanterelle mushrooms, roasted garlic cloves, fresh thyme, hearty Nicoise olives and a grating of salty Pecorino cheese. The mushrooms and leeks cook down in a mixture of butter, olive oil an white wine which to start, fills your kitchen with one of the best smells ever. I like to bake the puff pastry crust by itself first before topping it with the cooked veggies and other toppings; that way, the crust can stay golden brown and a bit crispy with each and every bite.
(To view this recipe, click on the blue title of the blog post above*)
Savory Chanterelle Tart with Nicoise Olives & Fresh Thyme
Ingredients:
- ½ frozen puff pastry package, defrosted
- 1 head of roasted garlic
- 1 Tablespoon unsalted butter
- 1 teaspoon olive oil
- 8 oz. chanterelle mushrooms, cleaned (any mushrooms will do!)
- 2 large leeks, root end trimmed and white section thinly sliced (and washed thoroughly)
- Salt and pepper
- ¼ cup dry white wine
- 1 Tablespoon fresh thyme leaves, roughly chopped
- ½ cup briny black olives (Nicoise if available)
- Freshly grated Pecorino Romano cheese
Directions:
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Lay the defrosted sheet of puff pastry on the baking sheet; smooth out the creases, make a decorative pattern around the edges with a fork, and dock the entire surface of the pastry with the fork. (This will help the pastry not to puff up too much in the hot oven*)
- Bake the pastry in the hot oven for 15 minutes; or until it is puffed and golden brown. It will deflate a bit once you take it out of the oven; let the crust cool while you prepare the topping.
- Squeeze the roasted garlic cloves directly onto the cooked tart. Spread in an even layer with an offset spatula.
- In a large saute pan, heat the butter and oil over medium heat. Add in the prepped leeks and mushrooms; season with 1/2 teaspoon salt and a big grinding of pepper. Saute for 5-7 minute or until the leeks are very soft. Add in the white wine and thyme; saute for another 2 minutes or until the wine is reduced by half.
- Top the tart with the mushroom-leek mixture; then with the olives and the grated cheese. Bake in the oven for another 7-8 minutes or until the cheese is melted.
- Allow the tart to cool for 5 minutes out of the oven; cut into squares and serve warm.
Tagged: black olives, chanterelle mushrooms, cheese, fresh thyme, leeks, mushrooms, Nicoise olives, pecorino cheese, puff pastry, puff pastry tart, savory tart, vegetarian, wild mushrooms
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