RUSTIC CHANTERELLE, BACON, AND ROQUEFORT TART
Steps:
- -Directions- Pastry - Place flour, salt, baking powder, cream cheese, egg yolk, water and vinegar in a food processor. Process until a smooth dough forms. Remove from food processor and slip into a food storage bag. Refrigerate for 30 minutes. Filling - In a large skillet over medium heat, cook the bacon. Add the green onions, mushrooms and garlic. Sauté for 3 minutes, or until mushrooms start to soften. Stir in sage, thyme, sun dried tomatoes, and merlot. Continue to cook, stirring, for 2 minutes more. Remove from heat and let cool to room temperature. Preheat an oven to 400°F. On a floured surface, roll out the dough into a 12-inch round. Place on an ungreased baking sheet. Spread the mushroom mixture over the dough, leaving a 1 ½-inch border. Sprinkle with the Roquefort. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm.
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Lye Julfa
[email protected]This tart was a complete disaster. I followed the recipe exactly, but it turned out inedible.
Raja khawar zaman
[email protected]I'm not sure what went wrong, but my tart turned out really dry. I think I might have overcooked it.
Mohamed Hemeda
[email protected]This tart was a little bit too bland for my taste. I think I would have liked it better if it had more seasoning.
Sarah Porter
[email protected]The crust for this tart was a little bit too thick for my taste. I think I would have liked it better if it had been thinner.
Elis Eliska
[email protected]I found the instructions for this tart to be a little bit confusing. I think it would have been helpful if there were more pictures.
Josanne Ferdinand
[email protected]This tart is a little bit too rich for my taste. I think I would have liked it better if I had used less cheese.
Debra Galbreath
[email protected]I'm not a fan of Roquefort, so I omitted it from the recipe. The tart was still very good, but I think it would have been even better with Roquefort.
Pakistan Time
[email protected]I've made this tart several times and it's always a hit. It's a great dish to serve for brunch or lunch.
I AM BAD
[email protected]This tart is a little bit pricey to make, but it's worth it. The ingredients are all high-quality and the finished product is amazing.
vanessa biddle
[email protected]I'm not a fan of mushrooms, but I loved this tart. The chanterelles are cooked perfectly and they have a great flavor.
DJ PARADOX
[email protected]This tart is a great way to use up leftover chanterelles. I always have a few extra after I go mushroom hunting, and this is a delicious way to use them up.
Lil Ren
[email protected]I love the combination of flavors in this tart. The chanterelles are earthy and flavorful, the bacon is salty and smoky, and the Roquefort is sharp and tangy.
Hr Love
[email protected]This tart is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
MDMasuk
[email protected]I'm not a huge fan of Roquefort, so I substituted blue cheese instead. The tart was still very good, but I think it would have been even better with Roquefort.
Shannon Baird
[email protected]This tart is a little bit of work to make, but it's worth it. The finished product is stunning and the taste is incredible.
Da Fuq
[email protected]I was skeptical about the combination of chanterelles, bacon, and Roquefort, but I was pleasantly surprised. The flavors meld together perfectly and the tart is absolutely delicious.
Chacha fred Gitwekere
[email protected]This tart is definitely a keeper! It's easy to make and the results are impressive. I love the contrast between the creamy filling and the crispy crust.
MD tasal
[email protected]I've made this tart twice now and it's always a crowd-pleaser. The first time I made it, I used a store-bought crust, but the second time I made it from scratch and it was even better.
Azad Smart
[email protected]This tart was a hit at my dinner party! The combination of chanterelles, bacon, and Roquefort is divine. The crust is flaky and buttery, and the filling is rich and flavorful.