09 10

Saturday, 14 February 2015

Asiago and Mushroom Tart

A friend and I went to a "cooking class" at my local Longo's grocery store this week.  It wasn't a hands on class, but we were given instructions and recipes from local chef, Christopher Pires and watched as he prepared an Asiago & Mushroom Tart, grilled flank steak with mushroom sauce, butternut squash puree, and a fruit cheesecake.

Pictured is the appetizer that he prepared for us. Served with an arugula salad with balsamic glaze.  I am usually not very good at planning or executing appetizers, so I was quite happy to learn this one as it was tasty and very easy to do.  Next time I have company, this will be my go-to. It can also be made as an onion tart instead of mushrooms by using caramelized onions.  Or a combination of mushrooms and onions.

Below is the recipe he gave to us, and you can find more of his recipes at www.foodinspires.com

Asiago & Mushroom Tart
Recipe by Christopher Pires

  • 1 pkg puff pastry (long rolls)
  • 1 cup Asiago cheese grated
  • 2 cups assorted mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 tsp crushed chili flakes (optional)
  • 4 gloves garlic mashed
  • salt & pepper to taste
Cooking Directions
  1. Thaw puff pastry in the fridge overnight or on the counter for about 30 minutes. Leave in the wrapping, but out of the package.
  2. Line two baking trays with parchment paper.
  3. Pre-heat oven to 400.
  4. Heat a heavy frying pan over medium high heat. Add olive oil& butter. Stir in garlic and chili flakes stirring for 15-30 seconds.
  5. Add mushrooms. Reduce heat and continue cooking until all the water has been released from the mushrooms.
  6. Unroll the puff pastry and pinch an edge all around. Poke holes all over the sheet.
  7. Bake for 10 minutes.
  8. Remove from oven and sprinkle with cheese, then cover with the mushrooms.
  9. Put back in the oven until cheese is melted, about another 5 minutes.
  10. Cut tart into squares, and then half again to make triangles.
  11. Can be served with arugula or spinach salad drizzled with balsamic glaze.

No comments:

Post a Comment