Thursday, July 23, 2009

mushroom and boursin tart

On a "success" note, this is one of the most delicious things I have ever made. A vast improvement over the already sophisticated, crowd favorite, mentioned in the first ever post on this here blog mushroom-goatcheese-pizza.

1 sheet puff pastry (or pizza dough, I suppose, although I have totally started going steady with puff pastry. It has my class ring and everything)
1 container white mushrooms
container of Boursin cheese (or goat cheese, or gruyere)

--Let the puff pastry thaw while you heat a pan with some olive oil. Preheat the oven to 400 degrees, while you're at it.
--Slice the mushrooms. Button mushrooms are so amazing; they always look so forlorn and 1950s next to the fancy mushrooms at the grocery store, but once they're cooked I swear no one will complain. Don't be fooled: white button mushrooms are the little, cheap mushroom that could.
--Throw the mushrooms in a saucepan over medium heat and add salt, pepper, and thyme. Three pinches, let's say. Be patient. The mushrooms will brown and then start to cook down. If they start to dry out before shrinking, add some more oil. or wine.
--When the mushrooms have started to make their own gravy, add a few teaspoons of chopped rosemary. DOES THIS OR DOES THIS NOT SMELL LIKE HEAVEN?
--Cook a few more minutes until the mushrooms are juicy and soft. Patience + white button mushrooms = restaurant quality (honest!) sauce. Not only for this tart, but polenta or chicken too.
--Roll out the puff pastry so it's a little thinner and place in a baking pan/ sheet. Put the mushrooms and little crumbles of Boursin on top.
--Bake for 15-20 minutes until the pastry is puffed and golden brown. Slice and serve. It's delicious cold, too, but... it won't last that long.

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