Arugula Pesto, Prosciutto & Mushrooms Open Tart

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Arugula Pesto, Prosciutto & Mushrooms Open Tart is my light version of pizza which was a delicious highlight at our Mushroom Fête dinner with friends recently. To save time I always get store-bought  puff pastry and make my own  pesto in advance. Bake the  pastry to golden perfection, then smear the top with pesto, scatter with baby greens such as  arugula or  kale, slices of savory  prosciutto and seared gourmet mushrooms.For this tart, I usually buy “Chef’s Sampler” mushrooms from Mycopia brand available at Whole Foods stores. The 8-ounces package contains neatly arranged Alba and Brown Clamshell varieties, Forest Nameko, Velvet Pioppini and Trumpet Royal mushrooms in it. All these mushrooms need is to be well seasoned and quickly sear in some  olive oil. But slice meaty Trumpet Royal mushrooms lengthwise and sear them as well in a hot pan separately, until golden brown. The size, texture and taste of these mushrooms really make this open tart ROCK! Sprinkle it lightly with some  Parmigiano and bake in the oven until cheese starts to melt.

What I really love about this tart is that it is very versatile! Vegetarian?-no worries, skip the prosciutto all together and keep just the mushrooms instead. Have your own spin on it by adding some seared cauliflower florets, cherry tomatoes or roasted red bell peppers as well. Serve this Arugula Pesto, Prosciutto & Mushrooms Open Tart with good chilled white wine and some extra sprinkle of cheese on top.

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Ingredients: all-butter puff pastry, assortment of gourmet mushrooms, Prosciutto di Parma, egg yolk, macadamia nut or vegetable oil, sea salt, freshly ground black pepper, pinch of red pepper flakes.

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For this recipe, I used Alba and Brown Clamshell mushroom varieties, which have a wonderful crunchy texture and mild seafood taste, whereas Forest Nameko with its glossy mushroom caps has a slightly fruity forest flavors. But my personal favorite- Trumpet Royal. It has a firm, meaty texture and wonderful nutty profile.

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Arugula Pesto : baby arugula or baby kale, garlic cloves, walnuts, Parmigiano-Reggiano cheese, extra-virgin olive oil (sweet, not peppery), lemon juice, sea salt.

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Cut Trumpet Royal mushrooms in 3 slices each lengthwise, sear for 2 minutes on each side until nicely browned. Season well with salt and pepper. Transfer to a plate lined with paper towel, it will absorb some of the oil.

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Working in batches (try not to overcrowd the pan so that the mushrooms don’t steam), sear the mushrooms ( Alba and Brown Clamshell, Velvet  Pioppini and Forest Nameko varieties) in a pan on medium-high heat in some oil and seasoned well for about 4-5 minutes, until nicely browned. Transfer to a plate lined with paper towel and set aside.

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Puff pastry: Preheat the oven to 395 F and line a baking sheet with parchment paper. According to the packaging directions, if required, roll out the pastry slightly on a lightly floured surface. Transfer to the lined baking sheet and prick the pastry all over with a fork. Lay another sheet of parchment paper on the puff pastry and place a second baking sheet on top, bake for 15-20 minutes, until golden. Remove the top sheet and discard the paper, bake for 5 minutes more or until crisp and dry. Cool slightly.

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Assemble: Spread arugula pesto over the pastry, leaving a ½ inch border.

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Scatter some baby arugula and/or baby kale leaves on top. Tear the prosciutto into bite size pieces and lay over the tart.

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Scatter seared mushrooms in between prosciutto pieces and sprinkle generously with the remaining cheese. For some extra kick, add just a pinch of red pepper flakes on top.

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Lightly beat egg yolk and use it to brush the pastry border. Bake for 5-8 minutes until the cheese melts.

Bon Appétit!
Svitlana

Arugula Pesto, Prosciutto & Mushrooms Open Tart

recipe details

Serves 6

Ingredients

For the open tart 

  • 8 oz. all-butter puff pastry rectangular shape
  • 8 oz. assortment of gourmet mushrooms (“Chef’s Sampler” Organic mushrooms from Mycopia brand)
  • 4 slices thin Prosciutto di Parma slices
  • Egg yolk
  • 2 tablespoons macadamia nut or vegetable oil
  • Sea salt and freshly ground black pepper
  • Pinch of red pepper flakes 

Arugula Pesto (1 cup)

  • 2 cups baby arugula or baby kale, plus more for garnish
  • 2 garlic cloves, minced
  • ½ walnuts, toasted
  • ½ teaspoon sea salt
  • ½ cup Parmigiano-Reggiano cheese, plus more for garnish
  • ½ cup extra-virgin olive oil (sweet, not peppery)
  • Lemon juice, to taste 

Directions

  1. Arugula Pesto: Pulse arugula, garlic, cheese, walnuts until smooth. Then gradually pour in the olive oil until well emulsified. Add a generous squeeze of lemon juice. Season pesto with salt and pepper to taste. You will get approximately 1 cup of pesto but you only need 6-8 tablespoons for this tart. Keep the rest refrigerated for up to 3 days or freeze it if desired.
  2. Preheat the oven to 395 F and line a baking sheet with parchment paper.
  3. Puff pastry: Preheat the oven to 395 F and line a baking sheet with parchment paper. According to the packaging directions, if required, roll out the pastry slightly on a lightly floured surface. Transfer to the lined baking sheet and prick the pastry all over with a fork. Lay another sheet of parchment paper on the puff pastry and place a second baking sheet on top, bake for 15-20 minutes, until golden. Remove the top sheet and discard the paper, then bake for 5 minutes more or until crisp and dry. Cool slightly.
  4. Mushrooms: Sear the mushrooms (Alba & Brown Clamshell, Forest Nameko, Velvet Pioppini varieties)  in a pan on medium-high heat in some oil for 4-5 minutes until nicely browned on all sides. Season well with some sea salt and freshly ground black pepper. Transfer the mushrooms to a plate, lined with paper towel to absorb the extra oil. Cut Trumpet Royal mushrooms in 3 slices lengthwise each and sear them for 2 minutes on each side until browned. Kitchen tip: Sear the mushrooms in batches, don’t overcrowd the pan, otherwise they will steam. You want to see nice golden-brown results. You can sear the mushrooms up to 2 days in advance, keep refrigerated.
  5. Assemble: Spread arugula pesto over the pastry, leaving a ½ inch border. Scatter some baby arugula and/or baby kale leaves on top. Tear the prosciutto into bite size pieces and lay over the pastry. Scatter seared mushrooms in between prosciutto and sprinkle generously with the remaining cheese on top. Lightly beat egg yolk and use it to brush the pastry border. Season with a pinch of red pepper fakes, bake for 5-8 minutes until the cheese melts.

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