Over the weekend we stopped at a local mushroom farm to get some fresh mushrooms. Then, of course, we had to decide what fabulous recipe we wanted to try with them! We decided on this…
Balsamic Mushroom Tart
1 sheet frozen puff pastry, thawed
2 large egg yolks
1.5 lbs mushrooms (any variety), sliced
3 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon thyme
3/4 c ricotta
1/2 lb thinly sliced gruyere cheese
2 tablespoons creme fraiche or sour cream
2 scallions, chopped
salt and pepper
1/2 c balsamic vinegar
Preheat oven to 400. Roll the pastry to 1/8 inch thickness on a floured surface. Cut out shapes or simply cut into rectangles (we made 6). Place on a floured baking tray. Prick the dough with a fork. Mix one egg you with 1 teaspoon water and brush on the edges of the pastry dough. Heat olive oil in a large sauté pan and add the garlic, scallions, mushrooms and the thyme. Sauté until the mushrooms are tender and a little crispy on the edges. Season with salt and pepper.
Mix the ricotta and creme fraiche/sour cream with the other egg yolk and season with salt and pepper. Spread this mixture onto the puff pastry leaving about a 1″ border. Arrange the slices of gruyere on top of the ricotta mixture.
Then top with the sautéed mushrooms and bake for 25 minutes or until bubbly in the center with a golden crust around the edges.
To make the balsamic reduction, heat the balsamic vinegar over medium high heat until reduced to a syrupy consistency. Drizzle over tarts.
These were so tasty! You could really make them with any roasted vegetable, but the mushrooms were great! We definitely should have used more mushrooms because they cook down a lot. We’ve made a note for the next time…and oh yes, there will be a next time for this recipe!
Well, we’d used up one of the sheets of puff pastry for our mushroom tarts, but there were two in the box. And we had some bananas that were on the verge of past-ripe….so, rather than let all of this good food go to waste, we used it to make these:
Puff Pastry with Caramelized Bananas
1 sheet puff pastry, thawed
4 bananas, sliced
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon vanilla
pinch of salt
Just like with the mushroom tarts, roll out puff pastry to about 1/8″ thickness and slice into rectangles or cut into shapes if you want to get fancy. Place on floured baking sheet. Prick with a fork. Cook at 400 degrees until puffed and brown, about 15 minutes.
In a pan, melt butter over medium high heat. Sauté bananas with sugar, vanilla, and salt. Cook until syrupy glaze forms over bananas…about 5 minutes or so. Stir frequently. Spoon banana mixture over puff pastry. Top with ice cream or whipped cream and a drizzle of honey or chocolate syrup. Devour. This is a very nice, light dessert despite the fact that it is laden with calories!! It is worth it though, and you should definitely treat yourself to this sometime!