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Porcini Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

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

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

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



matthew cloutier

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t. New blog post: FB Wine Guy's Thanksgiving Series: A best buy Gewurztraminer with your turkey? http://bit.ly/6qnUjT #fbworldcom

t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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