host picture

| Bookmark and Share

What's Cooking: Jan. 14

Nicole Gomes, the executive chef at Nicole Gourmet, makes mushroom and parmesan fondue tarts. 
Click on read more below for recipie...
B7WaU88CUAAOpZg.jpg




Mushroom & Parmesan Fondue Tart

Serves: 4

1 sheet puff pastry, found in freezer section at major grocery stores

For the mushrooms:

4 tablespoons extra virgin olive oil

4 cloves garlic, 3 of them chopped

Pinch dried chilli flakes

1 pound assorted mushrooms (shitake, portobello, chantrelles, 

etc), cleaned and sliced

3 tablespoons flatleaf parsley, finely chopped

For the parmesan fondue:

3 tablespoons butter, unsalted

3 tablespoons all purpose flour

400 ml milk

1 cup fresh parmesan cheese, grated

To prepare tart bases:

Preheat an oven to 400F. Place a small side plate on puff pastry and run a sharp knife around 

the edge of the plate to cut out four (approx. 6inch) circles out. Place puff pastry circles on a 

parchment paper lined baking sheet. Place another piece of parchment paper over the puff 

pastry circles and another baking sheet on top. Bake in oven for approximately 10-12 minutes. 

Check to see if puff pastry is evenly golden brown, if not return to oven, checking every 3 minutes 

until golden brown.

To prepare parmesan fondue:

In a small sauce pan, melt butter on medium heat. Add flour all at once and mix until butter and 

flour forms a paste. Cook on heat for 2 minutes, stirring consistently. With a whisk, add milk 

in three additions ensuring that the mixture is smooth with no lumps after each addition. Turn 

heat down to low and cook for 5 minutes, stirring once in a while. Stir in cheese and taste for 

saltiness. Add salt as desired. Remove from heat and cool to room temperature. Set aside.

To prepare mushrooms:

salt

Salt

Heat a large fry pan on high heat, add olive oil being careful not to allow oil to smoke. Add 

mushrooms, sauté for 2- 4 minutes or until lightly golden brown. Turn down heat to medium high. 

Add chilli flakes and garlic, sauté for about 2 minutes, until fragrant. Lightly season with salt and 

taste for seasoning. Add chopped parsley.

To assemble tart:

Preheat oven to 350F. Spread a 1⁄4" thick layer of parmesan fondue on puff pastry tart base 

evenly. Top with mushrooms. Warm in oven for approximately 5 minutes. Serve with a small 

salad.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.