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This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.
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đž12 oz. sliced baby bells mushrooms
đž1 large, sweet apple like Fuji or Gala, peeled and small diced
đž4 T Olivezia Mushroom Sage oil divided
đž1+ t kosher salt and more for sprinkling before baking (A also used a coarse pink sea salt for garnishing the tart before cooking.)
đž1 T Olivezia 18-year Traditional Balsamic
đž1 T thinly sliced (julienned) fresh sage leaves
đž6 large fresh sage leaves
đž5 T butter divided
đž1 sheet puff pastry, thawed
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đž2 T yellow mustard
đž4 T mayonnaise
đž1 T Olivezia! Mushroom Sage oil
đž3 t white wine vinegar
đž2 t heavy cream
đž2 T honey
đž1 heaping T fresh chopped Italian leaf parsley
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Heat a large saucepan to high. Add 2 T butter and 2 T mushroom sage oil. When oil is hot add the mushroom. Let them sit for a bit and sautĂ© and begin to brown. You need a pan large enough that the mushrooms can almost sit in a single layer. Once they start to brown add the apple. Toss and move around in the pan until apples are soft and mushrooms are brown. Then add the 2 tspâs of balsamic vinegar. Remove, put in a bowl, set aside to cool about 20 minutes. You can do this up to 3 hours ahead if you like.
Preheat oven to 400° F. Roll out the puff pastry to a large square than can fit on a large baking sheet lined with parchment paper. About 11â by 11â. Score around the outside of the pastry so there is a Âœâ border. Donât cut all the way through. Just enough so that you have a nice crust. This indentation is important for the look of the tart. Arrange apples and mushrooms even over tart but keeping inside edge you just scored. Drizzle with the rest of the sage oil; about 2 T. Top with the sliced sage leaves. Add about one teaspoon of the pink sea salt dusted on top of the tart. While oven is preheating put the tart in the freezer for 5 MINUTES. NO MORE. Then put in preheated oven. Bake for about 20 minutes, or until edges are very brown. Let the tart edges get brown so the middle pieces arenât soggy. While tart is cooking melt the rest of the butter, about 3 T butter to a small saucepan. When hot add the sage leaves. Let sizzle on each side in the butter for about 20 seconds. Remove. Set aside. And use to garnish the tart.
Serve with honey mustard sage cream sauce on the side or drizzled over the tart pieces as well as a generous drizzle of the balsamic vinegar!
Recipe by: Camine Pappas | https://www.ifeellikecooking.com