Maple-Flavoured Tarts With Goat Cheese and Sautéed Mushrooms
Print Category Maple and Butterscotch Thematic No thematic Source Fédération des producteurs du Québec Evaluation
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Ingredients
- Crust
- 125 ml (1/2 cup) melted butter
- 250 ml (1 cup) breadcrumbs
- 30 ml (2 tbsp) maple sugar
- Filling
- 2 eggs
- 500 ml (2 cups) fresh goat cheese
- 250 ml (1 cup) sour cream
- 60 ml (1/4 cup) maple syrup
- 15 ml (1 tbsp) flour
- 125 ml (1/2 cup) 15% cream
- Mushroom Sauté
- 45 ml (3 tbsp) olive oil
- 1 l (4 cups) wild mushrooms, sliced
- Salt and pepper, to taste
- 45 ml (3 tbsp) rosemary, chopped
Preparation
- In a bowl, combine all crust ingredients. Divide between 8 small glass ovenproof ramekins, and pat crust mixture inside each one.
- Preheat oven to 180°C (350°F). Meanwhile, mix all filling ingredients in a food processor. Fill the crusts. Place ramekins on a cookie sheet and bake for 30 minutes. Allow to cool to room temperature before refrigerating for 24 hrs..
- In a large frying pan, heat olive oil and sauté the mushrooms for 4 minutes. Season and spread on top of the cheese tarts.
Cook commentary
8 servings
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