I am not a recipe developer as my focus for this blog is the photograph; nevertheless, I still have to be truthful about the recipe I used for each post. If I don’t like the recipe, I would not post it no matter what. If I like the recipe, but the end result is less than a picture-perfect, then the fun begins. This post was just like that!!! So for the total of 3 days, my hubby & I ate nothing but the “unphotographable” tarts. I went through 24 tarts in 3 days with many many recipe changes, and many many many trial & errors. To top it off, I baked these on those hot 3 days in San Francisco. The heat wave hit us, but I was not going to quit!!! (At that moment, I felt very much like Frodo from “The Lord of the Rings” — dork alert!!!) (All the dorkiness in this post has to be credited back to my hubby, but that is such a long story to tell; I will dedicate a post for him later)
When the tarts finally came out all right, my hubby was so happy that he no longer needed to eat any leftover. I am pretty sure he would not be craving this tart for a very long time. 🙂
P.S. I usually knew when to quit, though I had a feeling that this one would finally come out OK if I kept trying. Do you guys have the same problem? I hope not 🙂
(makes 12 tarts)
- 2 x 14 oz. sheets store-bought puff pastry
- 16 oz. soft goat cheese
- 100 g. seafood mushroom (or any kind of wild mushroom)
- 10-15 chives bud, cut in small pieces & leave the bud for garnish
- 1 whole egg + 2 eggs white
- 3/4 cup heavy cream
- 1/4 cup finely grated parmesan
- sea salt & pepper
- 12 egg yolks (option)
Preheat the oven to 410 F. Roll out the pastry until its thickness is about 1/8 inch; cut pastry sheets into each tartlet. Trim excess pastry and lightly prick bases with a fork. Divide the goat cheese among tartlets. Cut majority of mushroom in small pieces, and leave some for garnish. Divide small mushroom pieces among tartlets.
Place 1 whole egg & 2 eggs white, cream, chives, parmesan, salt & pepper in a bowl and whisk until well combined. Pour the egg mixture into tartlets.
Bake for 20 minutes. Once the mixture is halfway set, garnish with chive buds & mushroom on top, and put back into the oven. Bake for another 5-10 minutes or until puffed and set. Scoop out a little bit of egg mixture and replace it with egg yolk, then bake for another 5 minutes. Serve immediately.
Note: if you don’t want to add egg yolk on top, once garnish with chive buds & mushroom on top, put back into the oven and bake for another 10 minutes or until puffed and set. Serve immediately.
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