Merry Goat Round (TM) and Wild Mushroom Tartlettes
A warm and rustic appetizer.
Pre-heat your oven to 400 degrees. In a medium skillet, cook the diced bacon
until it is crispy. Add the diced shallots and olive oil and sauté until the
shallots are translucent and golden. Add the diced wild mushrooms and
continue sauté until the mushrooms are just beginning to soften, about 2
minutes. Add the wine to deglaze the pan and stir well. Add the dried
cherries, balsamic vinegar, marmalade, thyme, salt and pepper. Stir to
combine and reduce heat to medium. Continue cooking until the wine has
fully reduced. Remove from heat and allow the mixture to cool.
Cut phyllo dough into 8 inch squares. Prepare your work surface, lay down 1
layer of phyllo brush it with melted butter and add another. Continue in this
fashion until you have assembled six layers of phyllo. Press the layered phyllo
into a greased muffin pan so that the phyllo lines the pan and creates a small
basket. Continue until you have created 12 individual phyllo baskets. In the
bottom of each basket, place two wedges of Merry Goat Round. Top each with
a spoonful of the muffin mixture. Bake the tartlettes in the pre-heated 400
degree oven for 30 minutes, or until the phyllo is golden brown. Remove and
serve.
A warm and rustic appetizer.
- 3 slices of country bacon or pancetta, diced or cubed
2 tbsp olive oil
½ cup diced shallots
1½ cup diced wild mushrooms
½ cup red table wine
½ cup dried cherries or currants
2 tbsp Balsamic vinegar
2 tbsp orange or currant marmalade
2 tsp minced fresh thyme
salt and pepper
1 package frozen phyllo dough
2 tbsp melted butter, and pastry brush
1 Merry Goat Round from FireFly Farms, sliced in thin wedges
Pre-heat your oven to 400 degrees. In a medium skillet, cook the diced bacon
until it is crispy. Add the diced shallots and olive oil and sauté until the
shallots are translucent and golden. Add the diced wild mushrooms and
continue sauté until the mushrooms are just beginning to soften, about 2
minutes. Add the wine to deglaze the pan and stir well. Add the dried
cherries, balsamic vinegar, marmalade, thyme, salt and pepper. Stir to
combine and reduce heat to medium. Continue cooking until the wine has
fully reduced. Remove from heat and allow the mixture to cool.
Cut phyllo dough into 8 inch squares. Prepare your work surface, lay down 1
layer of phyllo brush it with melted butter and add another. Continue in this
fashion until you have assembled six layers of phyllo. Press the layered phyllo
into a greased muffin pan so that the phyllo lines the pan and creates a small
basket. Continue until you have created 12 individual phyllo baskets. In the
bottom of each basket, place two wedges of Merry Goat Round. Top each with
a spoonful of the muffin mixture. Bake the tartlettes in the pre-heated 400
degree oven for 30 minutes, or until the phyllo is golden brown. Remove and
serve.
- Submitted by: Pablo Solanet, FireFly Farms Executive Chef and Cheesemaker
Back to Recipe List
Recipes
