Saturday, February 11, 2012

Mushroom & goat cheese tart

We gave up on going out to dinner for Valentine's Day years ago. It's really the worst night for eating out... rivaled only by trying to find a table for brunch on Mother's Day. Not only are all the tables booked, but the wait staff and kitchen staff would really rather be spending the evening with their loved ones. And now that we have a 3 year old, we'd have to find a sitter on top of all that? Forget it. I'd much rather fix a fancy dinner at home.

Anyway, who said you have to go for chocolates and fancy desserts to be romantic? Our menu this year is going to include cedar planked wild salmon, artichokes with homemade mayo, and this amazing mushroom & goat cheese tart. I did a trial run tonight, and my husband was raving about how amazing it was.

(My son on the other hand, was super excited about having "pie for dinner", then when it appeared on his plate, he refused to eat it and instead ate his weight in roasted cauliflower. Kids are weird. )

Mushroom & goat cheese tart

1/2 cup blanched hazelnuts
1 cup almond meal
1/4 tsp ground sage
1/4-1/2 tsp table salt
2 tablespoons melted ghee
2 tablespoons olive oil
1 tablespoon water

In a food processor, fitted with the S blade, process the hazelnuts until they are finely ground. Add the almond meal, sage and salt, pulse to combine. Mix the ghee, olive oil and water in a small bowl, turn the food processor on, and pour into the dry ingredients. Run until it is well mixed (should be no more than 30 seconds). Press the crust into a tart or quiche pan, thinning it out in the middle and pressing it gently up a the edges of the pan. Bake in a 350 degree oven for 18-20 minutes. Let cool.

8oz crimini or oyster mushrooms
1 small leek
2 tablespoons olive oil
3 eggs
1oz soft goat cheese

Preheat oven to 350.
Split and rinse the leek, then thinly slice the white portion crossways. Thinly slice the mushrooms. Saute the mushrooms in the olive oil; when they soften, add the leeks and saute a little longer until the leeks and mushrooms start to brown. Take the leeks and mushrooms and spread them evenly across the crust. Blend the eggs and cheese together with an immersion blender or mixer. Pour eggs over the vegetables. Bake for 20 minutes. Serve.

Sodium: 1/4 of the tart has 230mg sodium, when made with the smaller amount of salt in the crust.

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