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Rustic Chanterelle & Gruyere Tart

 

Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish.

This Delicious Tart Has is All

This beautiful chanterelle tart will wow your guests with its rustic, yet elegant charm and its earthy flavors. I love the ruffled edges of the phyllo dough, which are so easy to make.

Fresh orange chanterelles in a white bowl, with a few in front, some fresh thyme and one shallot... All on a wood cutting board.
Chanterelles, shallots and thyme… Oh my!

Chanterelles are slightly fruity, with the scent of apricots, the cheese is slightly salty, sweet and nutty, and the lemony fresh thyme just rounds it out. It pairs well with a nice crisp white wine such as a Sauvignon Blanc or a Pinot Grigio. 

You Don’t have to Be a Forager to Make This Wild Mushroom Tart

You can purchase chanterelles in various places like this one [www.dartagnan.com], (which is a bit pricey, but if you know what goes into foraging and cleaning these fruity mushrooms, you’ll understand). You can also find them at Costco [Costco.com] when in season, as well as some local farmers markets.

Packaged chanterelle mushrooms on a shelf in Costco.
If you don’t have a place or the desire to forage, you can always purchase fresh chanterelles. These were at Costco.

You can also substitute other mushrooms, although it won’t taste the same, I’m sure it will still be delicious. Other mushrooms don’t have that fruity, somewhat apricot scent and denser texture that you get with a Chanterelle mushroom. 

Orange chanterelle mushroom in in the ground surrounded by brown leaves.

Once You Forage, You’ll be Hooked for Life

Now that I know what I know, you can’t keep me out of the woods. I wasn’t always a forager, I’m actually still learning. I have now foraged and eaten six different types of mushrooms from our woods (Chanterelles, Morels, Oysters, Wood Ears, Giant Puff Balls, Lion’s Main and Crown Tipped Coral Fungus). 

Know Your Mushroom

If you do forage instead of purchasing (which I highly recommend), then please be careful. If we are not 100% positive that it’s edible, we won’t take that risk. There are some very poisonous mushrooms out there that will kill you if you have even the tiniest little nibble. Do your research and be safe. Here is a very helpful video to help you identify chanterelles.

Step-by-Step Instructions

Preheat oven to 350°F/175°C/Gas mark 4.

Rough chopped chanterelles on a wood board.

Brush any dirt away from the mushrooms (do not submerge in water), and chop into medium size chunks (smaller than bite sized, but not minced).

 

Minced shallots and garlic on a wood board.

Minced shallots and garlic sautéing in an iron skillet.

Melt butter in large skillet over medium heat and add minced shallot and minced garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.

 

Add chanterelles and season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released some of their liquid, about 5 minutes.

Raise heat to medium-high and add the dry vermouth, parsley and thyme. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.

Sauteed chanterelles with a bit of fresh chopped thyme on top, in an iron skillet with a wooden spatula.

Make sure your phyllo is thawed, but keep it covered so it doesn’t dry out.

Butter or grease your tart pan (I like the kind with the removable bottom just so I can see the sides later).

Place one layer over half of the pan, then another layer of the other half of the pan, overlapping a little. Lightly brush filo layer with melted butter. Rotate pan about 15 degrees and repeat with additional layers of phyllo and butter.

Two overlapping sheets of phyllo dough in a tart pan. There's red silicone brush resting on the edge of the pan and there's more filo in the backgrond.

Layer the Gruyere cheese on top of the layers of filo dough (reserving a small amount – a few tablespoons for the topping).

Raw phyllo dough layered in a tart pan with shredded gruyere cheese on top, and all sitting on a wood board.

Spread the mushroom mixture on top of the cheese, then evenly distribute the Parmesan cheese along with the remaining Gruyere cheese.

Chanterelle duxelles on multiple layers of phyllo dough in a tart pan. There's a nutcracker who looks like a chef in the foreground.

Gently bring the phyllo dough up and over the mushrooms and slightly crumple it, then lightly brush with melted butter. 

Chanterelle duxelles in a round tart pan with ruffled filo dough around the edges and cheese sprinkled on the top, ready for the oven.

Bake for 30-35 minutes or until the phyllo is golden brown. You may need to rotate half way through if your oven does not heat evenly.

 

Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish.

 

Rustic Chanterelle & Gruyere Tart

Total Time1 hr
Cuisine: Balkan
Keyword: Filo Tart
Servings: 6 Servings
Calories: 305kcal
Author: smincoff

Ingredients

  • 1 Pound Chanterelles (rough chop, or 2 cups of chanterelles duxelles *see note below)
  • 2 Teaspoons Thyme (fresh)
  • 2 Teaspoons Parsley (fresh, optional)
  • 1/4 Cup Shallot (minced)
  • 2 Teaspoons Garlic (minced, about 2-3 large garlic cloves)
  • 1/4 Cup Dry Vermouth (or dry white wine)
  • 4 Ounces Phyllo Pastry Dough (10 Sheets 9” x 14”, half roll, thawed)
  • 5 Ounces Gruyere Cheese (shredded)
  • 2 Tablespoons Unsalted Butter (for making duxelles)
  • 4 Tablespoons Unsalted Butter (for brushing filo)
  • 1, 1/2 Tablespoons Parmesan Cheese (grated)
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 350°F/175°C/Gas mark 4. Brush any dirt away from the mushrooms (do not submerge in water), and chop into medium size chunks (smaller than bite sized, but not minced).
  • Melt butter in large skillet over medium heat and add shallot and garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.
  • Add chanterelles and season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released some of their liquid, about 5 minutes.
  • Raise heat to medium-high and add the dry vermouth and parsley. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.
  • Make sure your phyllo is thawed, but keep it covered so it doesn’t dry out.
  • Butter or grease your tart pan (I like the kind with the removable bottom just so I can see the sides later).
  • Place one layer over half of the pan, then another layer of the other half of the pan, overlapping a little. Lightly brush phyllo layer with melted butter. Rotate pan about 15 degrees and repeat with additional layers of filo and butter.
  • Layer the Gruyere cheese on top of the layers of phyllo dough (reserving a small amount – a few tablespoons for the topping).
  • Spread the mushroom mixture on top of the cheese, then evenly distribute the Parmesan cheese along with the remaining Gruyere cheese.
  • Gently bring the phyllo dough up and over the mushrooms and slightly crumple it, then lightly brush with melted butter.
  • Bake for 30-35 minutes or until the phyllo is golden brown. You may need to rotate half way through if your oven does not heat evenly.

Notes

If you started with my duxelles recipe you won’t need the shallot, garlic vermouth or 2 tablespoons of the butter because it’s already in there, but you will need to add the thyme.
To reheat leftovers, I find it works best on a cookie sheet in a toaster oven on the lowest toast setting.
You may not need all four tablespoons of butter to brush the filo, but you don't want to run out in the middle or your dough may dry out. 

Nutrition

Calories: 305kcal | Carbohydrates: 18g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 200mg | Potassium: 449mg | Fiber: 4g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 4mg

 

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Can I use dried Chanterelles?

Not recommended. I have found that dried chanterelles do not rehydrate very well. I have tried many ways of preserving them, and the best is to make a easy chanterelle duxelles, which you can freeze for up to a year in an airtight bag. Vacuum sealer works great. 

What mushrooms can i use instead of Chanterelle Mushrooms?

Chanterelles have a very distinct flavor and texture, so nothing is really going to taste the same. Try to stick with a firm mushroom such and a shiitake.

What is the best way to preserve and store Chanterelles

Making a duxelles is the best way to preserve chanterelles. You basically precook them with a few ingredients and freeze them in air tight bags or containers for future use.


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