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
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
1/2 T butter
1/2 T olive oil
2-3 cups chantarelle mushrooms
1/4 cup dry white wine
10 sheets (9x14") phyllo dough
3-4 T extra-virgin olive oil
- Preheat oven to 400 F.
- 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.
- 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.
- Mix together ricotta, Parmesan, rosemary, salt and pepper. Set aside.
- 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.
- 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.
- Bake for 25-30 minutes or until phyllo is golden brown. Cool for 5 minutes, then cut and serve.