Chanterelle Tart

Recipe Ingredients

1		Round of raw puff pastry
12		Pretty, whole Chanterelles - (abt 1 lb) - cleaned (large)
2 tablespoons	30ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh thyme
4 oz	113g	Fresh goat's cheese

Recipe Instructions

Preheat the oven to 400 degrees.

Place the pastry round on a cookie sheet that has been lined with parchment paper. Using a fork, "dock" the surface of the pastry within 3/4-inch of its border.

In a small bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper, and thyme. Toss to coat thoroughly. Within that border lay the Chanterelle mixture out in a single layer. Fill in any spaces with the goat's cheese. Drizzle the entire surface with the remaining olive oil.

Bake for 12 minutes, and then reduce the heat to 325 degrees, and continue to cook for 20 minutes or until the pastry is golden and flaky and the Chanterelles are tender.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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