1. (If you're using a pre-made crust, skip to Step 2) Preheat oven to 375 degrees. Roll out dough and transfer it to tart pan.
2. Trim excess dough and prick dough all over with a fork. Add parchment paper and pie weights to the pan, and blind bake for 20 minutes. Remove from oven and cool.
3. While your crust is baking, preheat a pan set over medium heat. Slice your chanterelles in half vertically. Add them to the pan and allow them to cook undisturbed for 5min. Stir once, then cook undisturbed for an additional 5min. Add butter or oil and toss to coat, cooking and stirring for an additional 2min. Season with salt and pepper to taste. Remove from heat and cool.
4. In your cooled tart crust, spread a thin layer of apricot jam all over.
5. Next, spread a layer of cream cheese, and top with fresh thyme leaves. Arrange the chanterelles, sliced side down, in a pattern on top.
6. Bake tart at 375 degrees for 15-20min, or until crust is cooked through and golden brown. Cool completely and sprinkle with fresh thyme before slicing and serving.
Chanterelles have a mild mushroom flavor, with a scent that leans fruity – they often have a distinct apricot aroma! While they’re certainly savory and meaty, they have a much brighter flavor than many other mushrooms, even when cooked. In this recipe, we pair them with apricot jam to bring out their sweetness, thyme to add some herbiness, and cream cheese to bring fat and tang to the party.
Like any mushroom, chanterelles’ seasonality and availability varies based on region and weather. Generally speaking, you’ll find them fresh from late Spring to early Fall, with peak harvest around July.
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