THIN GOLDEN CHANTERELLE MUSHROOM AND PARMESAN TART
Adapted from Recipes from the Wood: The Book of Game and Forage (Phaidon, $59.95, September 2016) by Jean-François Mallet.
Makes: 4 servings
4 tbsp (60 mL) olive oil 18 oz (500 g) golden chanterelle mushrooms 2 shallots, chopped 1 sheet ready-rolled all-butter puff pastry 2 oz (58 g) Parmesan cheese, grated 1 bunch chives, chopped (optional) Salt and freshly ground pepper Salad, to serve
1. Preheat the oven to 350 F (175 C).
2. Heat the oil in a large frying pan or skillet over high heat, add the mushrooms and shallots and cook for 1 minute. Remove the pan from the heat.
3. Unroll the puff pastry dough onto a baking sheet lined with baking parchment and fold up the edges to give a rectangular shape. Prick the bottom of the pastry with a fork. Spread the mushrooms over the pastry, drizzle with the oil remaining in the pan and sprinkle with the Parmesan. Season with salt and pepper (to taste). Bake in the oven for 25 minutes, or until the pastry is golden and the cheese has melted. Remove from the oven and sprinkle with the chopped chives, if using, and season with salt and pepper (to taste). Serve the tart warm or cold with a salad.