Best 6 Rustic Chanterelle Bacon And Roquefort Tart Recipes

CREAMY CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
• Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

ROQUEFORT, LEEK AND WALNUT TART

Steps:

• Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
• Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
• Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

SPINACH, BACON & ROQUEFORT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

CHANTERELLE MUSHROOM AND BACON TARTLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
• In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until filling is set.

RUSTIC ONION TART

Steps:

• Cook onions and bacon in skillet on medium heat 10 to 12 min. or until onions are tender, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust on baking sheet. Mix cream cheese and sour cream until blended; spread onto crust. Spoon onion mixture over cream cheese mixture; spread to within 2 inches of edge of crust. Sprinkle with Swiss cheese. Fold edge of crust over filling, leaving opening in center and pleating edge of crust as necessary to fit.
• Bake 12 to 15 min. or until crust is lightly browned. Cool slightly.

BAVARIAN CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
• Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.