Foraged Treasures - richmondmagazine.com
David Dunlap of Midlothian Chef’s Kitchen shares a recipe for a wild mushroom tart.
Ingredients
- 1 sheet high-quality puff pastry
- 4 ounces fresh chantrelle mushrooms
- 3 ounces Fourme d'Ambert or your favorite bleu cheese
- 15 dried apricots
- 3 fresh apricots, each cut into 8 pieces
- 8 thyme sprigs, picked and chopped
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