Monday, November 15, 2010

Herbed Chèvre and Oyster Mushroom Tart with Almond Crust

Almond flour is a perfect compliment to local chèvre blended with fresh herbs, caramelized onions, and sauteed oyster mushrooms. Spot on for your next party or served as a light meal with fresh tossed greens.
Though I find almond flour tastes wonderful, (nutty and light), it will crumb far more than a typical pasty crust made with wheat, due to the absence of gluten. Baking the crust until very golden, and using a very sharp knife when slicing will help reduce crumb. If all else fails, grab a fork and don't worry about structure. This is not a dwelling and doesn't need to hold up against hurricane force winds. All it needs to do is make it onto a clean little plate and into your mouth, one way or another.

Almond Crust:
*2 cups almond flour
*1/2 tsp sea salt
*4 Tbsp unsalted butter, chilled
*1 egg yolk (optional)

Preheat oven to 400.
Pulse almond flour and salt in a food processor. Add the chilled butter and egg yolk. Blend briefly. Press enough mixture into a 8 inch tart pan (fitted with a loose bottom) to create a 1/4 inch layer. Pierce crust with a fork in several places and bake until golden, about 7 minutes.
Remove from oven. Cool completely on a wire baking rack.

*5 oz plain locally crafted chèvre
*1 Tbsp fresh rosemary leaves, chopped
*1 Tbsp fresh thyme leaves, chopped
*sea salt and pepper to taste
*1 large sweet onion
*3 Tbsp butter
*1 1/2 cups oyster mushrooms

Place 2 Tbsp butter in a small cast iron pan over med low heat. Add onions. Slowly saute until browned and aromatic, about 15 minutes. Remove from pan, transfer to a plate, and allow to cool. Place remaining Tbsp butter in same pan. Saute the oyster mushrooms until lightly browned and tender, tossing halfway through.
Allow to cool.

Mix chèvre, herbs, sea salt and pepper in a small bowl. Spread evenly over base of crust. Layer the onions over cheese mixture, followed by the oyster mushrooms. Sprinkle with extra thyme.
Gently remove tart from pan. Slice with a very sharp knife and serve.

Note: Tart can be made in advance, wrapped in plastic wrap and chilled until ready to serve.

*Oyster mushrooms contain high levels of protein, vitamin B complex, and C as well as iron, phosphorous, potassium and calcium. They also contain important trace minerals needed for human health. The vitamin B3 in oysters is notably higher than any other vegetable.
Medicinal and cholesterol lowering properties are also associated with eating oyster mushrooms.
Thanks to Carol at Myco Gardens for growing the most incredible mushrooms around!


  1. That food is absolutely gorgeous. The mushrooms emit a pleasing asthetic display both raw and cooked. I want to eat it now. But alas, I cannot. Hey,on a completely unrelated note, I think you should consider coming up with a dish called "Purgatory Pie."

  2. This looks amazing! Oyster mushrooms are one of those foods I can rarely afford but really appreciate when I can have them. I hope to make this sometime this week.

  3. This is such an amazing recipe, that it's one of my homepages! On a budget-minded note, you can tweak the recipe for button mushrooms or stray portabellos (-belloes? -bella? -belli?). BUT if you do that, remember to cut them up. Yummy oyster mushrooms are already thin - all others must be sliced, lest ye make puddle pie.