| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Nine-inch Round of raw puff pastry |
| 12 |
lg |
Pretty; whole Chanterelles – (abt 1 lb), cleaned |
| 2 |
tb |
Olive oil; divided |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Chopped fresh thyme |
| 4 |
oz |
Fresh goat's cheese |
INSTRUCTIONS
Preheat the oven to 400 degrees. Place the pastry round on a cookie
sheet that has been lined with parchment paper. Using a fork, "dock"
the surface of the pastry within 3/4-inch of its border. In a small
bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper,
and thyme. Toss to coat thoroughly. Within that border lay the
Chanterelle mixture out in a single layer. Fill in any spaces with
the goat's cheese. Drizzle the entire surface with the remaining
olive oil. Bake for 12 minutes, and then reduce the heat to 325
degrees, and continue to cook for 20 minutes or until the pastry is
golden and flaky and the Chanterelles are tender. This recipe yields
4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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