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Name: Chanterelle Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; Black Pepper freshly ground; 12 lg Pretty; whole Chanterelles -; 1 Nine-inch Round of raw puff; 1 tb Chopped fresh thyme; 2 tb Olive oil; divided

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INGREDIENTS

Salt ; to taste
Black Pepper ; freshly ground
12 lg Pretty; whole Chanterelles -
1 Nine-inch Round of raw puff
1 tb Chopped fresh thyme
2 tb Olive oil; divided

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees. Place the pastry round on a cookie sheet that has been lined with parchment paper. Using a fork, "dock" the surface of the pastry within 3/4-inch of its border. In a small bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper, and thyme. Toss to coat thoroughly. Within that border lay the Chanterelle mixture out in a single layer. Fill in any spaces with the goats cheese. Drizzle the entire surface with the remaining olive oil. Bake for 12 minutes, and then reduce the heat to 325 degrees, and continue to cook for 20 minutes or until the pastry is golden and flaky and the Chanterelles are tender. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 Recipe by: Emeril Lagasse

NOTES

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Chanterelle Tart

Salt to taste
 Black Pepper freshly ground
12 lg Pretty; whole Chanterelles -
1 Nine-inch Round of raw puff
1 tb Chopped fresh thyme
2 tb Olive oil; divided

Preheat the oven to 400 degrees. Place the pastry round on a cookie  sheet that has been lined with parchment paper. Using a fork, "dock"  the surface of the pastry within 3/4-inch of its border. In a small  bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper,  and thyme. Toss to coat thoroughly. Within that border lay the  Chanterelle mixture out in a single layer. Fill in any spaces with  the goats cheese. Drizzle the entire surface with the remaining  olive oil. Bake for 12 minutes, and then reduce the heat to 325  degrees, and continue to cook for 20 minutes or until the pastry is  golden and flaky and the Chanterelles are tender. This recipe yields  4 appetizer servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    01-14-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 3.4mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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