Chanterelles are one of my absolute favorites, and when they finally come into season, I’m always on the hunt for them in the forest. Serve this light and airy chanterelle tart as a lunch dish or starter.
Preparation time: 30 minutes
Serves: 4
Vegetarian (vegan option available)
Ingredients
- Ready-made puff pastry (vegan: use vegan puff pastry)
- 1–2 garlic cloves
- 1 shallot
- 1 tbsp butter (vegan: use vegan butter or omit)
- 300–400 g chanterelles
- 250 g ricotta (vegan: use vegan cream cheese/ricotta)
- Fresh parsley
- Zest of ½ lemon
- Juice of ½ lemon
- Crema di balsamico
- Salt and pepper
- Parmesan cheese (vegan: use nutritional yeast or vegan Parmesan)
Instructions
- Prepare the chanterelles: Clean the chanterelles thoroughly, removing all dirt, and cut them into bite-sized pieces.
- Sauté the mushrooms: Finely chop the shallot and garlic, keeping them separate. Sauté the chanterelles in a hot pan until they release their liquid. Add butter with a little oil (to raise the cooking temperature) along with the shallot. Once the shallot turns translucent, add the garlic. Cook for a couple of minutes, then season with salt and pepper.
- Prepare the pastry base: Roll out the puff pastry on a baking sheet. Carefully score a 3 cm border around the edges with a knife (don’t cut all the way through).
- Make the ricotta mixture: In a bowl, combine ricotta with lemon zest, lemon juice, and a generous handful of chopped parsley. Spread the mixture evenly inside the scored area of the pastry, leaving the border untouched.
- Assemble and bake: Top with the chanterelles and glaze the edges of the puff pastry with milk or egg. Bake according to the puff pastry package instructions (about 15–20 minutes at 200°C / 390°F fan oven).
- Finish and serve: Once baked, drizzle with crema di balsamico, sprinkle with freshly grated Parmesan, and garnish with chopped parsley.
