Wild Mushroom Tarts! Yummy Goodness!

Okay, so I've been in the "food mode" lately. I love to pretend that I'm a chef. I've been a vegetarian for 6 years now. I tried the whole vegan thing for a few months but it didn't work out because I love cheese & ice cream(not together of course, haha). We have wonderful local organic dairy farms in Missoula. I've been searching for new recipes and I keep finding delicious mushroom ideas. This seems to be my favorite! 

Makes 4

300g Wild mushrooms

375g Pack puff pastry

1 Garlic clove, finely chopped

2 Tbsp Dijon mustard

2 Tbsp Creme fraiche

20g Parmesan, finely grated

A large knob of butter

1 Egg, beaten

A few sprigs of fresh lemon thyme

Heat oven to 200C/fan 180C/gas 6. Sprinke a little flour onto a work

surface and roll the pastry out to about 1/2cm thick. Use a small

saucer to cut out 4 pastry discs; transfer onto a lined baking sheet

and use the blunt edge of a knife to score a border on each (inset of

about 1cm).

Melt a knob butter in a hot pan, stir in the garlic, then add the

mushrooms. Cook for about 5 minutes, then take off the heat.

Mix the mustard, creme fraiche and Parmesan together in a bowl. Spread

a thin layer of the mixture into the centre of each tart, taking care

not to spoon over the border line. Divide the mushrooms between the

four tarts, brush the pastry borders with beaten egg and bake for 20

minutes. Season, sprinkle with some fresh thyme leaves and serve.

Thank you Appledrane for this lovely recipe!

Farmers Market Pickled Beets

So I'm guessing you've seen the amazing beets at the farmers market recently? Are you wondering what to do with them? I say pickle 'em! I personally love anything pickled. If you haven't ever tried canning, it may be intimidating at first but it becomes really easy & fun! Beets are actually my favorite vegetable, so earthy & satisfying.

Recipe:


Ingredients:  

• 1 cup cider vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1/8 teaspoon pickling spice
• 1/4 teaspoon mustard seeds
• 1/4 onion, halved
• 1 small bay leaf (not California)
• 3/4 teaspoon whole black peppercorns
• 1/4 bunch fresh dill
• 3 beets (1 pound without tops)
• 
  
• Preparation:

Bring all ingredients except beets to a boil in a 2 to 3 quart saucepan, stirring until sugar is dissolved. 

Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop. 

Pour through a fine sieve into a bowl.

Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. 

Drain and cool. 

Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.

Enjoy!