Mushroom and Pepper Jack Tart Recipe

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Ingredients

  • Island Mushroom Saturdays at both the Greenport Farmers’ Market and the Shelter Island Farmers' Market where you can buy their
  • the flavor. A pound of fresh mushrooms
  • the jalapeno spice of Pepper Jack but you can choose Gruyere or any cheese you
  • fancy. You can make the mushroom
  • 1/2 cup
  • whole-milk ricotta cheese
  • 2 teaspoons
  • plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup crème
  • fraîche or sour cream
  • For the
  • Mushroom Mixture:
  • 1 1/2 pounds
  • assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed
  • shiitake), sliced
  • 2 teaspoons
  • fresh thyme leaves
  • 1 bunch green
  • onions, thinly sliced on diagonal (about 1 1/2 cups)
  • 1 sheet
  • frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 large egg
  • yolk, beaten to blend with 1 teaspoon water (for glaze)
  • 4 ounces
  • thinly sliced Pepper Jack cheese, torn into pieces.
  • In
  • a small bowl, whisk ricotta until smooth, about 1 minute. Add 1 yolk and 2
  • teaspoons oil and whisk again. Transfer ricotta mixture to bowl; fold in sour
  • cream or crème fraîche.
  • To
  • make the mushroom filling:
  • Heat
  • remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add
  • mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and
  • pepper. Add butter and sauté until mushrooms are tender, about 4 minutes
  • longer. Mix in green onions.
  • Preheat
  • oven to 425 °F. Roll out puff pastry on lightly floured surface to 13x9-inch
  • rectangle. Fold up ¼ inch of puff pastry to form a sides. Brush that 1/4-inch
  • dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread
  • ricotta mixture over dough, inside border. Top with half of mushrooms, half the

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 353g
Calories 758  
Calories from Fat 398 53%
Total Fat 45.26g 57%
Saturated Fat 20.47g 82%
Trans Fat 0.12g  
Cholesterol 376mg 125%
Sodium 230mg 10%
Potassium 521mg 15%
Total Carbs 74.56g 20%
Dietary Fiber 4.1g 14%
Sugars 43.53g 29%
Protein 15.8g 25%
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