Monday, January 14, 2019

Rosie Makes A Mushroom Tart.


 It's a lazy Sunday morning and I'm taking my time doing what I like to do - cook and eat.
I came up with a nice brunch tart dish for you to enjoy.

Rosie's Puff Pastry Mushroom Onion Tart
1/2 medium yellow onion, sliced
1/2 medium red onion, sliced
Yepsen of mushrooms, sliced
Yes.  "Yepsen" is a word, although obsolete.  I'm trying singlehandedly to bring it back into use.
1 garlic clove, minced
1/3 cup white wine
Gruyère cheese, grated  Amount is up to you.
crumbled bacon
4 4x4" sheets of puff pastry
egg wash - One egg mixed with one tablespoon of water.

Over medium low heat, cook onion slices in a tablespoon of oil with a pinch each of sugar and salt, until caramelized, stirring occasionally.  About 8 minutes.
Add 2 TB butter, melt, then add in the sliced shrooms.  OK. If you didn't look up "yepsen," it refers to a unit of measurement.  It's two handfuls. Basically you want a little more mushroom volume than onion.  Cook about 6 minutes, stirring occasionally.
Add minced garlic and cook, stirring, about 2 minutes.
Increase heat to high.  Add wine, stirring up any goodie bits on the bottom.  Cook until wine has evaporated.
Cut puff pastry into 4 4 x 4" sheets.  Score each sheet about 1/4 - 1/2 inch inside borders.
Pile mushroom filling onto sheets, staying within scores.  Add a little crumbled bacon.  Sprinkle with fresh thyme.  Top with Gruyère cheese and more thyme.
Bake at 400° about 15 minutes, or until pastry is a lovely golden brown.
Sprinkle with chopped fresh parsley.

Rosie Note:   

I’ve made puff pastry and it’s labor-intensive and time-consuming.  It is not an undertaking for the faint of heart.  In making classic puff pastry, a block of butter is wrapped in a basic dough. This combination is rolled out and folded into thirds, in a series of turns. Generally, 6 rolls, folds, and turns are made.  If you do the math, that’s 3̿⁶, or 3x3x3x3x3x3, or 729, layers of butter. 

Now, if you’ve already thrown up your hands and screamed, “Enough!,” not to worry.  You can buy frozen puff pastry.  However, there is one caveat – look at the ingredients list on the package.   Look for butter.  That’s how I came across Dufour puff pastry at Fresh Market, which is the only market I’ve found selling this brand.  In labeling food products, the ingredients are listed in descending order of weight.  Dufour pastry’s first ingredient is USDA Grade AA butter (as it should be!), followed by flour, water, salt, and lemon juice.  Another popular brand (Pepperidge Farm) of puff pastry’s ingredient list reads, “wheat flour, water, vegetable oils, high fructose corn syrup…”  That, my friends, is not puff pastry.  You don’t want that.  Dufour brand is the best you can buy at the stores.  Period.

That's how much onion, mushroom, and garlic you want.

Caramelize the onions, then add more butter and ...
...sliced shrooms.

Splash in some white wine and cook until evaporated.

Pile the mushroom mixture inside the scored puff pastries.
If you'd like some bacon, I won't stop you.

Add grated Gruyère.

Brush on egg wash.

And bake until golden brown.

Sprinkle on chopped fresh parsley.


No comments: