Beach Weekend Wild Mushroom Bleu Cheese Tart

On beach weekends we all get to do what we want and for me that means lots of cooking.  The trip to our family cabin at Copalis Beach takes about three hours but we break it up with lots of stops including the Farmer’s Market coop in Hoquiam where we buy what's fresh and local.  This time we got Chanterelle mushrooms, Bosc Pears, elephant garlic and greens.  If you visit Grays Harbor County stop for some fresh baked pies and bread, artisanal sausage from local razor clams and all sorts of hand crafted food and wearables. From there we headed beachward noting the reds and golds of autumn along the way.

I’ve been experimenting with pie crust, my latest effort tightly wrapped in the cooler along with some leftover crème fraiche and a chunk of blue cheese.  I’d planned for a caramelized pear tart when I packed, but the mushrooms inspired a savory custard topped with blue cheese sprinkles.  It turned out better than I could have imagined and sliced pears were the perfect palate primer.

Try these with your favorite Merlot or a great big Cabernet.

 

Wild Mushroom Tart

makes four mini tarts

 

Pastry dough

1/2 pound fresh Chanterelle mushrooms, sliced

1 small shallot, chopped

1 teaspoon fresh thyme, chopped

1 tablespoon butter

2 tablespoons olive oil

1/4 cup crème fraiche

1/4 cup heavy cream

1 egg

1 tablespoon Parmesan Cheese

2 tablespoons Blue cheese sprinkles

salt and pepper to taste

 

Preheat oven to 350.  Press your favorite pie crust into four mini tartlet pans.  Chill for fifteen minutes then remove from fridge, pierce bottom crust with a fork, line with foil and fill with pie weights (I use rice) and bake for fifteen minutes.  Remove foil and bake ten more minutes or until golden brown.  This is called blind baking.

While your crusts are baking prepare the tart filling.  Sauté mushrooms, shallot and thyme over medium high heat.  Add a bit of salt and the mushrooms will release their liquid.  Cook until liquid has evaporated, reducing heat as needed (five to seven minutes).  Set aside and make custard.

In a separate bowl whisk crème fraiche, cream and egg until blended.  Add parmesan cheese. 

Layer 1/4 of the mushroom mixture in each crust and cover with 1/4 of the custard mix.  Sprinkle each tart with 1/2 tablespoon of blue cheese and bake for 12-15 minutes until custard is set and puffy.