Porcini
Tart with Goat Cheese and Arugula Salad
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Ingredients:
1 lb. Small Fresh Porcini Mushrooms
2 tbls. Extra Virgin Olive Oil
8 Puff Pastry Rounds (2 1/2 inches across)
3/4 oz. Fresh Goat Cheese
1 bunch Chives (cut fine)
1 Lemon, zest, and chopped fine
1 cup Baby Arugula
1/2 cup Micro Greens
1/2 cup Sherry Walnut Vinaigrette
Garlic Chips from Cauliflower (recipe)
TT Salt and Pepper
Procedures:
Pre heat oven to 400 degrees F. Bake puff pastry
between two sheet pans until golden about 20
minutes.
For
Mushrooms:
Clean and brush carefully. Do not soak in water
if possible. Separate stem from cap. Brush with
olive oil. Salt. Roast until tender. Slice thiny.
For
Goat Cheese:
Combine goat cheese, lemon zest, and chives.
Season with Salt and black pepper.
Sherry
Walnut Vinaigrette Ingredients:
(Yields about 1 cup)
1/2 Cup Canola Oil
1/3 Cup Walnut Oil
1/4 Cup Sherry Wine Vinegar
1 Shallot (fine diced)
TT Kosher Salt and Fresh Ground Black Pepper
Procedure:
Whisk together, adjust seasoning.
To
Assemble:
Spread Goat Cheese mixture carefully over pastry
rounds. Arrange sliced mushrooms on top. Dress
Arugula with Sherry Walnut Vinaigrette, or Vinaigrette
of choice. Briefly warm the pastry, goat cheese
and mushroom tart in the oven for three minutes
to melt cheese. Remove to plate and place dressed
Arugula Greens on top. Garnish with micro greens.
Arrange
all three on rectangular plate of choice.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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