Plus Nourriture Française pour le "Super Bowl" - Tartelettes aux Cèpes et au Chèvre

More French food for the Super Bowl: Mushroom and Goat Cheese Tartelettes


These tasty and easy-to-make tartelettes are perfect for the Super Bowl festivities aux États-Unis.

À table!

Tartelettes aux Cèpes et au Chèvre


INGREDIENTS:

1 recette de pâte brisée - made in advance (recette dessous)

1 oz. dry cèpes (porcini mushrooms)
2 Tablespoons unsalted butter
1 Tablespoon minced shallot
2 garlic cloves, peeled & pressed
8 oz. shitake or white mushrooms, sliced (or a combination of the two works well also)
2 Tablespoons dry red wine
2 Tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 oz. chèvre (soft, like Montrachet brand)

METHOD:

1. Re-hydrate the mushrooms: place in a bowl with enough warm water to cover and allow to steep for 15 minutes.
2. Drain the mushrooms and rinse thoroughly. Finely chop them.
3. Melt the butter in a large skillet. Add the shallot and garlic and stir once or twice. Add the shitake/white mushrooms and cook for 4-5 minutes.
4. Add the cèpes and cook for an additional 3 minutes.
5. Slowly add the wine and cook while stirring constantly for 2 minutes.
6. Add the cream and cook, stirring, an additional 2 minutes. Stir in the salt and pepper, remove from heat and allow to cool 20 minutes.
7. Preheat oven to 375º
8. Using a 2-1/4-inch, fluted, round biscuit cutter or cookie cutter, cut 24 rounds from the pâte brisée.
9. Fit the rounds into 1-3/4-inch muffin tins that have been lightly greased with vegetable shortening. Press to fit. Fill each with a scant tablespoon of the mushrooms and top each with about 1 teaspoon of the goat cheese.
10. Bake 20-25 minutes or until the edges are lightly browned.

Pâte Brisée

INGREDIENTS:

2 1/2 cups all-purpose flour
3/4 teaspoon salt
5 oz. (10 tablespoons) cold unsalted butter cut into 1/4" cubes
1/4 cup cold water
1/2 teaspoon fresh lemon juice

METHOD:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt.
2. Add the cold butter and mix on low speed until mixture resembles fine bread crumbs, about 1 minute.
3. Add cold water and lemon juice and continue mixing just until large lumps form.
4. Turn out onto a lightly floured work surface and, using your hands, gather the mixture together.
5. Using the heel of your hand, knead the dough gently until it holds together, about 30 seconds.
6. Shape dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
7. After the pâte is thoroughly chilled, turn it out onto a sheet of lightly floured wax paper placed on a work surface. 8. Roll the pâte out to a thickness of 1/8".
9. Continue as in #8 above in the section on making the filling.

Bon appétit!

This recette is also posted at The Frog Blog of Louis la Vache

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