Flaky phyllo crust, creamy ricotta filling and flavorful mushrooms all combined into one scrumptious tart. This savory treat is a perfect appetizer or serve a slice with some salad for a fancy lunch. It is full of flavor, texture and goodness!
The best thing happened the other day. The chanterelle fairy showed up out of nowhere! It’s true. (Kind of at least!) My father-in-law stumbled upon a couple of large patches of chantarelles on their land last year.
He did a lot of research to determine if what he had found was edible or not. Those darn mushrooms are always a bit scary that way. Even after he determined they were chantarelles, he still started with just a small taste the first day.
He said he read if you misidentified them, it probably wouldn’t kill you but might make you wish they had… so that first bite came with some trepidation. When that bite didn’t send him running for the hills, they went for it! And thank goodness they did.
So when he stopped by with a bag of mushrooms, I couldn’t wait to give them a try. He said his favorite way to have them is sauteed and served with eggs. Which I think would be quite lovely. But I don’t have access to fresh chanterelles often, so I wanted to do something a bit more fun than that.
I thought a tart would be a great way to show them off. There is just something about a flaky crust that makes things feel a bit more fancy!
This tart is a perfect way to showcase the flavor of the mushrooms. I wanted the cheese and rosemary (two of my favorite mushroom pairings) to mild. I thought they should compliment the mushrooms, but I didn’t want them to overpower the mushrooms themselves.
The creamy ricotta, nutty Parmesan and just a bit of fresh rosemary really did the trick. Of course mushrooms are always best sauteed in a little butter and olive oil, so I started them off that way and deglazed the pan with a little dry white wine. Pile it all up on a flaky phyllo crust and you have…. heaven! Seriously!
I am sure this tart would be delicious made with button mushrooms or portabellos too. They are normally all you can find around here.
But if you have the chance to get your hands on some nice fresh chanterlles, do yourself a favor and give this a try. If you can’t find me, I am headed over to my father-in-law’s. I’m going to trick him into showing me the fields of gold and set up camp until the season is over!