Warm Robiola, Dandelion Green, and Chanterelle Tart
Warm Robiola, Dandelion Green, and Chanterelle Tart
Serves 12
Ingredients
2 sheets frozen puff pastry, thawed according to package instructions
6-8 oz robiola cheese
2 loose cups dandelion greens
1 cup chanterelle mushrooms
1 tsp extra-virgin olive oil
1 egg, lightly beaten
Method
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium skillet, heat olive oil over medium heat and sauté mushrooms until golden brown, 6-8 minutes. Drain on a paper towel. Add dandelion greens to the same skillet and cook just until wilted. Drain on a paper towel.
On a lightly floured board, roll the puff pastry out to approximtely 14” x 9” and lay the first sheet of puff pastry on the baking sheet. Begin to evenly distribute the cheese, greens, and mushrooms throughout the tart in an even layer, leaving a border of about 1/2 to 1 inch on each side. Brush the border with the beaten egg and then place the second piece of puff pastry on top. Crimp the edges - I use a fork to do this, but you may also use your fingers.
Refrigerate the tart for at least 30 minutes.
Bake for about 30 minutes or until the puff pastry is golden, crisp, and cooked through.
When entertaining, I usually cut the tart into 12 squares.
Assembling the tart before baking