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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Featured Recipes, First Courses
Mushroom Tart
Prep Time: 1 hour, 15 minutes
Serves: 6-8
Directions:
1. Heat oven to 400F.
2. Place puff pastry sheet on a parchment-lined baking sheet. Place another baking sheet directly on top of puff pastry and place a heavy object such as a cast-iron skillet on top of baking sheet to weigh it down.
3. Carefully place both sheets in oven. Bake for 15-20 minutes, until golden brown.
4. Carefully remove heavy object from oven and then remove baking sheets. Remove top baking sheet from pastry and let pastry cool.
5. In a small saucepan, combine 1/2 cup olive oil with red pepper flakes and rosemary sprigs. Heat over medium heat until oil is warm. Remove from heat and let infuse for 30 minutes. Strain to remove red pepper flakes and rosemary. Reserve oil and set aside.
6. Brush Portobello mushrooms with 2 tablespoons olive oil and sprinkle with salt and pepper. Place on baking sheet and roast in oven for 20-30 minutes or until tender.
7. Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium high heat. Add cremini mushrooms, garlic and thyme. Cook until mushrooms are tender and golden brown, stirring frequently. Discard garlic cloves and thyme, reserving mushrooms.
8. In a medium bowl, combine infused olive oil, Portobello mushrooms and cremini mushrooms. Mix gently to combine.
9. In a small bowl, combine goat cheese and heavy cream. Mix well until smooth and fluffy.
10. Spread goat cheese mixture onto puff pastry, leaving a 1/2 inch border around the edges.
11. Spoon mushroom mixture on top of goat cheese (you may have extra olive oil). Sprinkle parsley over top of tart. Cut into squares and serve warm or room temperature.
Ingredients:
1 sheet puff pastry, thawed
5 Portobello mushroom caps, gills removed
10 Cremini mushrooms, cut into quarters
2 cloves garlic
4-6 sprigs thyme
3/4 cup olive oil
6 sprigs rosemary
1 teaspoon crushed red pepper flakes
1 10.5-ounce log goat cheese
3 tablespoons heavy cream
2 tablespoons chopped parsley
Salt and pepper to taste
Comments
angel wrote:
Thank you for recipie. It looks like a great recipie.
Mercel you seem like a talented chef you have a great gift.
posted on August 30, 2007 at 8:25 PM
Terri Silverman wrote:
Great receipe-but a waste of 5 whole rosemary sprigs--the rosemary leaves should have been stripped from the stem and a few sprinkled on the plate-you can;t eat whole - raw- rosemary-garnish is way overdone
posted on September 1, 2007 at 9:00 AM
Seb Jarakian wrote:
I don't care what people thought ... I always liked Marcel and his recipe's. I thought he should have won not that other guy, what's his name? The rude Spain obsessed dude!
posted on March 14, 2008 at 10:09 PM