Roasted Chanterelle + Tomato Tartine

Serves: 6-8

Chanterelle Duxelles

1 lb. Chanterelle mushrooms (cleaned)
1 bunch kale, chopped
1 ea yellow onion
2 cloves garlic (peeled)
1 ea lemon
1 tsp salt
1 T olive oil
1 pint Many Fold Brebis

Tomato Vinaigrette & Tartine

2 each jumbo heirloom tomatoes
1/3 cup red wine vinegar
2 T chopped fresh herbs
1 cup olive oil
To Taste kosher salt
To Taste black pepper
2 pints heirloom tomatoes
1 bunch arugula, stems removed
1 each puff pastry, baked to manufacturer’s instructions


Prepare Ahead

  1. Bake puff pastry (or alternatively – a tart shell) and reserve.

For the Duxelles

  1. In medium hot skillet, place olive oil and chanterelle mushrooms and allow to sear until all liquid has evaporated, remove from pan and drain of all excess oil. Add onions, garlic, and kale to pan and cook until onions are translucent and kale has fully wilted.
  2. Place chanterelles back into pan and toss to combine. Season with lemon juice and salt and reserve. Once cool, mix with Brebis, season to taste and reserve.

For the Tomato Vinaigrette

  1. Hand-crush large tomatoes making sure to reserve all liquid into bowl. Add to that the fresh chopped herbs, and vinegar and allow to sit for 20 minutes (this will allow the tomato chunks to lightly pickle) whisk in remaining ingredients and use to dress heirloom tomatoes for topping the tart.

To Assemble

  1. Spread Chanterelle and Brebis mixture over the tart shell or puff pastry, dress tomatoes with tomato vinaigrette and garnish with arugula, cracked pepper and sea salt.