PUFF PASTRY TART WITH CHANTERELLES AND EMMENTAL

MAKES 6 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 50 MINUTES

1 pkg (400 g) frozen puff pastry, thawed

1 egg yolk

3 tbsp unsalted butter, divided 1

tbsp olive oil

2 shallots, finely chopped

375 g chanterelle mushrooms, ends trimmed

salt and pepper

180 g assorted mushrooms (porcinis, morels, etc.), sliced if large

2 cloves garlic, minced

2 tbsp all-purpose flour

2 tsp fresh thyme leaves, finely chopped

¾ cup 2% milk

¾ cup shredded Emmental or Swiss cheese

1 cup arugula (optional)

Preheat oven to 400°F. On lightly floured work surface, unroll 1 puff pastry sheet and fold border into 12-inch square; set aside. Unroll remaining puff pastry; cut into four 12- x 1-inch strips (reserve remaining puff pastry for another use).

Whisk egg yolk with 1 tbsp water. Brush 1-inch border of egg wash all around edges of folded puff pastry; lay puff pastry strips over top and brush with egg wash. Using fork, gently pierce surface of folded pastry. Bake on parchment paper-lined baking sheet for 5 minutes. Remove and let cool on rack.

Meanwhile, in large skillet, heat 1 tbsp butter and olive oil over medium-high heat; sauté shallots and mushrooms until all of the liquid is absorbed, about 5 minutes (if skillet is too crowded, cook in two batches). Season with salt and pepper to taste. Set aside.

In small saucepan, heat remaining butter over medium heat; sauté garlic until softened, about 3 minutes. Add flour and thyme; sauté for 1 minute. Slowly add milk in thin stream, whisking constantly until sauce is thickened, 1 to 2 minutes. Season with salt and pepper to taste.

Pour sauce over puff pastry. Sprinkle with cheese and scatter mushrooms over top. Bake for 15 to 20 minutes or until sides of pastry start to puff up and are lightly browned. Garnish with arugula (if using). Serve hot or warm.

PER SERVING 750 cal, 17 g pro, 52 g total fat (23 g sat. fat), 54 g carb (7 g dietary fibre), 95 mg chol, 365 mg sodium.