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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...

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:



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 


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