RUSTIC CHANTERELLE, BACON, AND ROQUEFORT TART

RUSTIC CHANTERELLE, BACON, AND ROQUEFORT TART image

Yield 6 - 8 servings

Number Of Ingredients 18

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-Pastry-
1 1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 egg yolk
1 tablespoon very cold water
1 ½teaspoons cider vinegar
-Filling-
3 thick slices bacon, chopped
3/4 cup thinly sliced scallions
1 garlic clove, minced
½teaspoon chopped fresh sage
½teaspoon chopped fresh thyme leaves
1 1/4 pound chanterelles, thinly sliced
3 tablespoons sun-dried tomatoes in oil, drained and chopped
2 tablespoons merlot
4 ounces Roquefort cheese, crumbled

Steps:

-Directions- Pastry - Place flour, salt, baking powder, cream cheese, egg yolk, water and vinegar in a food processor. Process until a smooth dough forms. Remove from food processor and slip into a food storage bag. Refrigerate for 30 minutes. Filling - In a large skillet over medium heat, cook the bacon. Add the green onions, mushrooms and garlic. Sauté for 3 minutes, or until mushrooms start to soften. Stir in sage, thyme, sun dried tomatoes, and merlot. Continue to cook, stirring, for 2 minutes more. Remove from heat and let cool to room temperature. Preheat an oven to 400°F. On a floured surface, roll out the dough into a 12-inch round. Place on an ungreased baking sheet. Spread the mushroom mixture over the dough, leaving a 1 ½-inch border. Sprinkle with the Roquefort. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm.