Archive for the ‘Mandoline’ Category
If you want to impress your guests this season (and who doesn’t?!), boy do I have a recipe for you! It’s the perfect entrée for an elegant holiday dinner party, and it’s so good, just talking about it makes me hungry: truffle-scented wild mushrooms, roasted tomatoes and mild fontina cheese are layered between puff pastry in this savory dish. The key is in preparation - skillfully using a mandoline slicer will turn this dish into an absolutely stunning presentation.
Wild Mushroom Delight with Sliced Tomatoes (Ingredients):
* 2 sheets frozen puff pastry dough (1 pound), thawed for 10 minutes
* 1 egg, beaten
* 3/4 pound ripe tomatoes (about 3)
* 3 tablespoons extra virgin olive oil, divided
* Salt and freshly ground black pepper
* 1 tablespoon butter
* 3/4 pound wild mushrooms, any combination (i.e. cremini, shiitake and hen of the woods), cleaned and thinly sliced
* 1 teaspoon truffle oil (optional)
* 4 ounces fontina cheese, sliced
Preparation:
1. Preheat oven to 400˚F. On a lightly-floured surface, roll puff pastry dough to 1/8 -inch thick. Use a metal biscuit cutter to cut dough into 6 rounds, about 3 1/2 to 4 inches in diameter. Transfer rounds to a parchment-lined sheet pan and brush each round lightly with beaten egg. Bake at 400˚F for 12 to 14 minutes until golden brown. Remove from oven, let cool.
2. Using a mandoline slicer, slice tomatoes into 1/4-inch slices. Place tomato slices on a parchment-lined sheet pan and brush lightly with 2 tablespoons of olive oil, then sprinkle with salt and freshly ground black pepper. Bake at 400˚F for 15 to 20 minutes, until tomatoes are soft. Remove from oven, let cool.