Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Originally uploaded by Girl Interrupted Eating
Yesterday I was researching wild mushroom recipes for my website
false morels and got totally diverted but fortunately I found this recipe because I also have a page devoted to wild mushroom recipes
Rustic Wild Mushroom Caramalised Onion, Butternut Squash and Goats Cheese Tart
For the pastry
100g of Plain Flour
50g of Butter
10ml of Water
Crumb the butter into the flour until you get a breadcrumb consistency. Add the water slowly to form a a dough and then wrap in plastic wrap and chill for half an hour.
Meanwhile prepare the filling
3 large onions
1tablespoon of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of fresh thyme
10 slices of roasted butternut squash ( Thickly slice a roast at 200 deg for 20 minutes)
Finely slice the onions and saute with the butter very slawoly until they caramelise and sweeten.
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme. Mix the onion and mushroom mixture together gently.
Roll out the pasty into a circle to a couple of millimeters thick. Place the filling in the centre of the circle and gather the pastry around. Scatter with grumbled goats cheese and bake in a pre-heated oven at 180deg for approx 25 minutes
The meal was quick and tasty and certainly made very good use of my morels. However next tiem I would chargrill soem red peppers and use it instead of the goats cheese.
false morels and got totally diverted but fortunately I found this recipe because I also have a page devoted to wild mushroom recipes
Rustic Wild Mushroom Caramalised Onion, Butternut Squash and Goats Cheese Tart
For the pastry
100g of Plain Flour
50g of Butter
10ml of Water
Crumb the butter into the flour until you get a breadcrumb consistency. Add the water slowly to form a a dough and then wrap in plastic wrap and chill for half an hour.
Meanwhile prepare the filling
3 large onions
1tablespoon of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of fresh thyme
10 slices of roasted butternut squash ( Thickly slice a roast at 200 deg for 20 minutes)
Finely slice the onions and saute with the butter very slawoly until they caramelise and sweeten.
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme. Mix the onion and mushroom mixture together gently.
Roll out the pasty into a circle to a couple of millimeters thick. Place the filling in the centre of the circle and gather the pastry around. Scatter with grumbled goats cheese and bake in a pre-heated oven at 180deg for approx 25 minutes
The meal was quick and tasty and certainly made very good use of my morels. However next tiem I would chargrill soem red peppers and use it instead of the goats cheese.
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