Name: Arugula pesto, prosciutto & mushrooms open tart
Yield: 6
Ingredients: 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; 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

Ingredients

Scale

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

Instructions

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.
Preheat the oven to 395 F and line a baking sheet with parchment paper.
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.
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.
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.