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Sunday, July 24, 2016

Amazing Chanterelle Tart with Ricotta, Rosemary and a Phyllo Crust


     The best thing happened the other day.  The chanterelle fairy showed up out of nowhere!  It's true.  (Kind of at least!)  My father-in-law stumbled upon a couple of large patches of chantarelles on their land last year.  He did a lot of research to determine if what he had found was edible or not.  Those darn mushrooms are always a bit scary that way.  Even after he determined they were chantarelles, he still started with just a small taste the first day.  He said he read if you misidentified them, it probably wouldn't kill you but might make you wish they had... so that first bite came with some trepidation.  When that bite didn't send him running for the hills, they went for it! And thank goodness they did.


     So when he stopped by with a bag of mushrooms, I couldn't wait to give them a try.  He said his favorite way to have them is sauteed and served with eggs.  Which I think would be quite lovely.  But I don't have access to fresh chanterelles often, so I wanted to do something a bit more fun than that.  I thought a tart would be a great way to show them off.  There is just something about a flaky crust that makes things feel a bit more fancy!



     This tart is a perfect way to showcase the flavor of the mushrooms.  I wanted the cheese and rosemary (two of my favorite mushroom pairings) to mild.  I thought they should compliment the mushrooms, but I didn't want them to overpower the mushrooms themselves.  The creamy ricotta, nutty Parmesan and just a bit of fresh rosemary really did the trick.  Of course mushrooms are always best sauteed in a little butter and olive oil, so I started them off that way and deglazed the pan with a little dry white wine.  Pile it all up on a flaky phyllo crust and you have.... heaven!  Seriously!




     I am sure this tart would be delicious made with button mushrooms or portabellos too.  They are normally all you can find around here.  But if you have the chance to get your hands on some nice fresh chanterlles, do yourself a favor and give this a try.  If you can't find me, I am headed over to my father-in-law's.  I'm going to trick him into showing me the fields of gold and set up camp until the season is over!



Amazing Chanterelle Tart
Makes 6 large pieces or could easily be cut into 12 for a smaller appetizer portion

Ingredients:

Cheese layer:
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 tsp chopped fresh rosemary
a pinch of salt and a bit of fresh ground pepper

Mushrooms:
1/2 T butter
1/2 T olive oil
2-3 cups chantarelle mushrooms
1/4 cup dry white wine

Phyllo crust:
10 sheets (9x14") phyllo dough
3-4 T extra-virgin olive oil


  1. Preheat oven to 400 F.
  2. Clean all of the mushrooms with a brush or damp paper towel.  Do not soak them, you want them to get nicely browned.  I cut the largest mushrooms into about 4 pieces each and smaller ones into 2.  
  3. In a large skillet, melt butter and olive oil together over medium-high heat.  Toss in the mushrooms and cook for about 3 minutes or until they are fragrant and start to brown.  Pour in the wine and deglaze the pan.  Cook until the wine is evaporated.  Remove from heat and set aside.
  4. Mix together ricotta, Parmesan, rosemary, salt and pepper.  Set aside.
  5. Place parchment paper on a large sheet pan.  Get your phyllo ready and cover with a damp cloth.  Take one sheet out at a time, keeping the rest under the damp cloth.  Brush the sheet with extra-virgin olive oil, then cover with the next sheet.  Repeat until all phyllo has been used.
  6. Roll over the very outer edges to create a tart.  Spread the ricotta cheese mixture over the tart (leaving the rolled edges bare). Distribute the mushrooms over the cheese.
  7. Bake for 25-30 minutes or until phyllo is golden brown.  Cool for 5 minutes, then cut and serve. 


26 comments:

  1. Oh my gosh, is it too early to want one with my cup of coffee right now? This looks absolutely scrumptious and I can't wait to try it.

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    1. It's never too early for good food! Thank you so much!

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  2. Oh my goodness, this sounds amazing! Yum!

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    1. It really is! I got more chanterelles and it is taking everything I have not to make them all into more tarts! Thanks!

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  3. Yum, yum and more yums! Can't wait to try!
    Michelle

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    1. It will knock your socks off! Thanks!

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  4. Hi Carlee, you've seriously given me an idea for dinner tonight. Growing up we'd often eat mushrooms that my Dad bought home from the fields, but I wouldn't have a clue, so would never take the risk. It'll be shop bought mushrooms in our tart, I'll have to see what looks good and I'll serve it with a nice salad.

    xx

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    1. Yay! I hope you love it, Debbie! We really enjoyed ours. I would be nervous too, but my in-laws have been eating them without any trouble, so I was ready to dig in!

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  5. How wonderful to have access to Chanterelles - they cost a fortune in the shops here. This tart looks divine, so simple and perfect :)

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    1. They are expensive, so I am counting my blessings while I have access! Thank you, it was soooooo good!

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  6. Wow, this looks so yummy!
    Thanks for sharing at Happiness Is Homemade,
    Bev

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    Replies
    1. I don't think I can sing its praises enough! Thank you!

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  7. Yum! This sounds so tasty!

    I would love for you to share this with my Facebook Group for crafts, recipes, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

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  8. Oh my friend, you and your family are brave ones! Thank goodness they ended up being the right kind of chanterelle mushroom.

    I think the recipe you created with the parmesan, Rosemary, ricotta would be the perfect way to showcase the chanterelle mushroom. And you are right a light flaky crust is always good.

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    1. Ha, I had my doubts until my father-in-law said they had been eating their weight in them with no issues. Then I couldn't wait to get my hands on them. I've probably eaten a couple pounds of them myself... luckily so far so good ;-)

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  9. I agree, this is an amazing tart, we will love it! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
    Miz Helen

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    1. Thank you, Miz Helen! I think I'd make it every day if I could!

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  10. Wow, how amazing! Morel season is big up here in the spring, but what an incredible find. And you knew just what to make with them! There's nothing about this I don't just love, except I'd have to buy my mushrooms.

    Mollie

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    1. Morels are always a spring delicacy here too, but we really didn't have any this year. It was a dry spring. Luckily the chanterelles seem to be doing great, but now I have a new obsession!

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  11. Hi Carlee, what a delicious and hearty recipe this sounds like!!!! I pinned this to try, perhaps for a lovely brunch :) Congrats on your feature at #HappinessIsHomemade, sharing this on all of my social media!

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    1. It would be perfect for brunch! We really enjoyed it. Thanks so much for the feature!

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  12. This tart sounds like an amazing way to showcase those beautiful mushrooms!
    Can I tell you how jealous I am that your father in law was willing to test the mushrooms? I just couldn't be that brave myself!

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    1. I could have never been the first one either. In fact even as this was coming out of the oven I was still a little nervous. After one bite I decided the risk was worth it! I actually went and picked more a few days later. SOOOOOO good!

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