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Jacksonville Inn

Jacksonville, Oregon

Specialty Recipe

Chevre and Blue Cheese Tart with Basket Handles

Ingredients:
1/4 ounce or 2 dried shiittake mushrooms
1 red pepper
Small amount of olive oil
1-3/4 cup goat cheese
1/2 cup blue cheese
Puff pastry, 8 x 12 inches approximately, frozen finely
Chopped parsley for garnish

Filling: Soak shiittake mushrooms until softened. Can be soaked overnight in the refrigerator, or simmer on the stove for 1 hour. When tender, chop finely. Cut red pepper in half; lightly coat with olive oil. Grill or broil in oven until skin is charred. Place in paper bag to steam. When cool, remove skin. Julienne pepper. Crumble goat cheese and blue cheese; mix together. Add pepper and mushrooms. Mix well.

For Crust: Thaw puff pastry. You will need six 3-1/2 x 1/2-inch brioche molds. Cut pieces of puff pastry large enough to fit inside brioche pans. Press into pans. Prick crust all over with a fork. Fill with beans. Place in 400-degree oven for approximately 10 minutes or until lightly browned. Allow to cool slightly, remove from pans, remove beans. Let cool.

While tarts cool, make basket handles. You will need to cut 6 pieces of puff pastry 1/8 x 6 inches. Roll slightly to make uniform thickness. Place on greased cookie sheet and form an arch that resembles a basket handle. The two ends of the basket handles should be about 2-1/2 to 3 inches apart. Bake about 5 minutes in a 400-degree oven or until golden brown.

To Assemble: Place goat cheese mixture into tart shells. Bake in a 400-degree oven 10 to 15 minutes or until heated through. Remove from oven and let cool slightly. Place basket handles in tart. Give a slight push downward to make sure they are secure. Garnish with herb flowers where handle meets tart shells. Sprinkle chopped parsley all over plates, place tart in middle of plate.

Serves: 6

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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