This chicken of the woods tart is a fantastic meal to make when you are in a rush, when you need a tasty dinner, or if you want a snack during a busy workday. If you have had a chicken of the woods mushroom before, then you surely know how great it is to use in any dish that you want to make more filling and flavorful.
As with any wild mushroom, make sure you cook it well before you eat it. Also, be careful with letting your chicken of the woods go bad, if you are keeping them fresh, these will only last one week at most.
Have This Chicken of the Woods Tart For A Quick Treat
For this dish, you will need your chicken of the woods, thyme, garlic, parsley, butter or olive oil, salt and pepper, fontina cheese, puff pastry, and eggs. When you need to replace some of these ingredients, consider using things like oregano, dry garlic, cilantro, Monterrey Jack cheese or Swiss cheese, filo pastry, and an egg replacement.
Since this dish uses a pre-made pastry, make sure you allow it to thaw by taking it out of the freezer with enough time, but not more than one hour. You should slice your mushrooms into ½ inch slices or smaller.
All that is left to do is sautéing the mushrooms, garlic, and thyme until they are soft. You should then remove from heat and add the parsley. Use the egg to brush the pastry squares and add the cheese. The amount is purely up to you, but I recommend using ¼ or half of the total amount. Finally, add the mushroom mix and sprinkle the remaining cheese on top.
This delicious chicken of the woods tart should be ready within 25 minutes, and you should have two tarts or more depending on your pastry.
Enjoy this as a meal, snack, or side dish any time of the day!
Chicken of the Woods Tart
1 lb (450 g) fresh wild mushrooms (cultivated can also be used), sliced
1 tbsp fresh thyme leaves
1 clove garlic, minced
2 tbsp fresh parsley, chopped
1/4 cup (32 g) butter or olive oil
salt and pepper
8 oz (200 g) fontina cheese, grated
2 sheets puff pastry
1 egg, beaten
- Preheat the oven to 450 F (232 C).
- Take out the puff pastry from the freezer and thaw for not more than 40 minutes to ensure that the butter in the dough remain cold.
- Slice the mushrooms into 1/4 inch (6 mm) slices.
- In a wide sauté pan, melt the butter over medium high heat.
- Add garlic, thyme and mushrooms, and sauté until mushrooms are soft and cooked through.
- Remove from heat. Add the parsley, and salt and pepper to taste.
- Unroll the puff pastry squares and two lightly greased baking sheets. Brush beaten egg on the dough.
- Take 1/4 of the fontina cheese and sprinkle over each square.
- Half the mushroom mixture. Spread over each puff pastry, leaving 1/2 inch (12 mm) of the edge clear. Sprinkle with the remaining cheese.
- Place one sheet pan at a time on the second from the top rack of the oven. Bake for 20-25 minutes or until crust is puffed and well-brown.
- Store the other tart in the fridge while the other bakes.
- Serve and enjoy!
Looking to try another tasty mushroom recipe? Why not try this delicious Lobster Mushroom Mac and Cheese?