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Categories:
pastry flour salt baking powder cream cheese egg yolk very cold water vinegar filling bacon scallions garlic fresh sage thyme chanterelles tomatoes merlot cheese
Viewed: 69 - Published at: 3 years agoIngredients
- -Pastry-
- 1 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 cup cream cheese, cold
- 1 egg yolk
- 1 tablespoon very cold water
- 1 1/2teaspoons cider vinegar
- -Filling-
- 3 thick slices bacon, chopped
- 3/4 cup thinly sliced scallions
- 1 garlic clove, minced
- 1/2teaspoon chopped fresh sage
- 1/2teaspoon chopped fresh thyme leaves
- 1 1/4 pound chanterelles, thinly sliced
- 3 tablespoons sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons merlot
- 4 ounces Roquefort cheese, crumbled
Method
- -Directions-
- Pastry - Place flour, salt, baking powder, cream cheese, egg yolk, water and vinegar in a food processor. Process until a smooth dough forms. Remove from food processor and slip into a food storage bag. Refrigerate for 30 minutes.
- Filling - In a large skillet over medium heat, cook the bacon. Add the green onions, mushrooms and garlic. Saute for 3 minutes, or until mushrooms start to soften. Stir in sage, thyme, sun dried tomatoes, and merlot. Continue to cook, stirring, for 2 minutes more. Remove from heat and let cool to room temperature.
- Preheat an oven to 400°F.
- On a floured surface, roll out the dough into a 12-inch round. Place on an ungreased baking sheet. Spread the mushroom mixture over the dough, leaving a 1 1/2-inch border. Sprinkle with the Roquefort. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
- Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm.
