Morel Mushroom and Brie Tart

32

May 8, 2011 by Dana

This past week was a big week for food bloggers everywhere.  Between Cinco de Mayo and Mother’s Day, you couldn’t help but find a festive taco, burrito, or enchilada recipe, or a tasty Mother’s Day coffee cake or dessert suggestion.

You’ll notice that I posted for neither occasion.

See, for me, this past week was less of a festive one, and more of a hectic one.  Between planning a dinner for 60 people for work, traveling to Boston for said dinner, studying for an accounting midterm, taking the midterm, and traveling to Washington DC for my little brother’s graduation, there was no time for such festivities.

There was barely time to do what I had to do!

But one fun food blogger activity I was able to squeeze in was the Morel Recipe Challenge hosted by Marx Foods. (And get another step closer to one of my 27×27 goals in the process!)

For the contest, the kind folks at Marx Foods sent me and fourteen other food bloggers some dried morel mushrooms to create an appetizer recipe.  The winner will get 4 more lbs of fresh morels!

I had never worked with, or even tasted morels before, but I love my mushrooms, so I figured I would give it a shot.  After tasting the morels in this Morel Mushroom and Brie Tart, I knew I had made the right choice!

Ingredients

1 sheet puff pastry
2 tablespoons butter
½ sweet onion, diced
2 cloves garlic, minced
2 oz dried morel mushrooms, reconstituted and chopped
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
¼ teaspoon pepper
4 oz brie, cut into bite sized pieces
¼ cup half and half

Reconstituting the morels is extremely easy.  Follow the simple directions from the MarxFoods sit, which can be found here.  The reconstituted mushrooms were about 2 cups worth, so if you are lucky enough to have fresh morels on hand, you can just measure them out.

Directions

1.  Preheat oven to 400 degrees F.  Spray a baking sheet with Pam or cooking spray.

2.  Roll the Puff pastry into a square, about 12×12 inches and place on baking sheet.  With a knife, score the puff pastry in a square about 1 inch from the edge.  Poke the inside portion of the square with a fork at 1 inch intervals.  Bake the pastry for 15 minutes.

3.  While pastry is baking, melt butter in a large sautee pan over medium high heat.  Add garlic and onion, and cook until onion is translucent, about 6 minutes.  Add mushrooms, rosemary, salt and pepper and cook for 3 more minutes.

4.  In a small saucepan, heat half-and-half and 2 oz of the brie over medium heat, until brie becomes soft and spreadable. 

5.  Spread brie mixture on the inside square of the puff pastry, then spread morel mushroom mixture.  Top with scattered pieces of the remaining brie.  Bake for 20-25 more minutes. 

6.  For plated appetizers, cut tart into 6 pieces, plate, and serve.  For passed hors d’oeuvress, cut into bite sized pieces and serve on a platter with toothpicks.

This tart was so tasty.  I wasn’t sure what to expect before tasting it, but the simple combination of flavors was spot on.  I loved the morel mushrooms.  They had a different texture than other mushrooms I’ve had before, but the earthy flavor was great.  Hopefully, I’ll win some more morels to work with!

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32 thoughts on “Morel Mushroom and Brie Tart

  1. This looks like something I know I will love! Hope you are having a fabulous weekend!

  2. I don’t think I’ve ever tried morel mushrooms either, but I love anything with brie (and mushrooms in general) so this dish sounds great to me!

  3. Sheet puff pastry is like the best invention on earth. And this combo of morels and brie….sublime my dear!

  4. Morels are wonderful, but very hard to find. Your tart is lovely! The mushrooms and brie is a great combination. :)

  5. I’ve never heard of morel mushrooms but the tart looks like something I’d enjoy eating (love brie cheese)
    thanks for sharing Dana, hope you’ll have a peaceful week.

  6. Yum! Looks great! Good luck! :)

  7. This is so divine looking. My husband is a mushroom nut so I can’t wait to make this for him for Father’s Day. What a crazy week you had!

  8. Faith says:

    Sounds like it was a hectic, but great week! I love my mushrooms too and this tart is gorgeous!

  9. Lovely flavors in this tart! I have yet to make a savory one, but this is really inspiring me. It looks absolutely delicious! Thanks for sharing.

  10. Veronica says:

    I’ve never had morels but I so want to try them now! Great recipe, Dana–I can almost smell it!

  11. Tes says:

    Wow your tart looks so amazing! It looks really simple but sounds so flavourful :)

  12. Dana, you’ve been a busy girl!
    This recipe does look delicious. I really don’t like Brie, but you had me at mushrooms, so maybe…

  13. RavieNomNoms says:

    That is definitely something I would really enjoy. It looks fantastic! I think I may have to try and make this soon, looks like a great thing to have for dinner when you aren’t looking for anything too heavy.

  14. Yum, I actually have some dried morels at home – my brother found a TON of them last spring and sent me some :)

  15. Liz says:

    Morels, brie and rosemary? Oh, my…this sounds incredible!!!!

  16. biz319 says:

    I’ll vote for you Dana! I am not a mushroom fan, but my husband is – good luck!

  17. Sasha says:

    This looks fabulous! You just can’t go wrong with mushrooms and brie..

  18. Beth says:

    Cooking with puff pastry is the best! This recipe looks wonderful.

  19. Judy says:

    Whew, I got tired just reading about what you had to do last week. Love this recipe. I am a mushroom lover too.

  20. doggybloggy says:

    love a good tart…

  21. Dana,
    I voted for you! How many times and until when can we vote?

  22. jodiemomo says:

    Looks so tasty! I love morels. We used to find them around our house occasionally when I was a kid. They were quite a treat!

  23. Nutmeg Nanny says:

    Yum! I’m a HUGE fan of morels. My Dad and I used to pick them every Spring :)

  24. Reeni says:

    I admit I’m not the biggest mushroom fan but I would eat this in a heartbeat! Your preparation with the puff pastry and brie is perfect – I couldn’t pass it up! On my way to vote.

  25. Reeni says:

    Sorry I was too late to vote Dana!

  26. This looks fantastic! Your past few weeks definitely sound jam packed. Here’s hoping you have a chance to relax in the time ahead!

  27. I adore savoury tarts and pies, this sounds amazing!

  28. [...] double play dish is from Dana at Food For Thought. Her Morel Mushroom and Brie Tart (uh-huh, another tart) really caught my eye and tantalized my tastebuds. What attracted me to this [...]

  29. [...] you manage to get your hands on morel mushrooms this season, I strongly encourage you to make this Morel Mushroom and Brie Tart. Don’t like brie? Use fresh goat cheese from the Dupont Circle Farmers Market. I’ve [...]

  30. […] double play dish is from Dana at Food For Thought. Her Morel Mushroom and Brie Tart (uh-huh, another tart) really caught my eye and tantalized my tastebuds. What attracted me to this […]

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