Pennsylvania’s first lady shows off cooking skills at Farm Show
PA Farm Show photo
Susan Corbett, along with Governor’s Residence Executive Chef Barry Crumlich prepared a wild mushroom and gruyére tart with baby arugula salad, featuring products grown or made in Pennsylvania Monday at the PA Farm Show.
In her second year cooking at the Farm Show, Corbett’s dish included Pennsylvania mushrooms. Pennsylvania leads the nation in mushroom production with 548 million pounds produced each year.
The dish she prepared sounds delicious… and familiar. So familiar that I was able to find something very similar in my January 2011 issue of Real Simple. Must be the first lady is a subscriber, too.
Wild Mushroom and Gruyére Tart with Baby Arugula Salad
Tart:
- ½ cup whole milk ricotta
- 1 large egg yolk
- 2 tsp. plus 2 Tbsp. olive oil, divided use
- ¼ cup crème fraîche or sour cream
- 1 ½ lb. assorted wild mushrooms
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh rosemary, chopped finely
- Salt and pepper to taste
- 1 sheet frozen puffed pastry, partially thawed
- 1 large egg yolk beaten with 1 tsp. water (to brush pastry crust)
- 4 oz. grated Gruyére cheese
Pureé ricotta in food processor until smooth, approximately one minute. Add 1 egg yolk and 2 teaspoons of olive oil and blend. Place mixture in a bowl and fold in créme fraîche.
Sauté sliced mushrooms in a heated sauté pan with 2 tablespoons of olive oil. Once mushrooms have color, add garlic and shallots and sauté for two minutes. Add the fresh herbs, salt and pepper, cook for additional 2 minutes and set aside.
Take partially thawed puffed pastry sheet and place in a sheet tray. Score a ¼-inch border on the rectangular sheet. Spread ricotta filling evenly to the inner edge of pastry sheet. Top mixture with sautéed mushrooms and then finish with a layer of the grated Gruyére cheese.
Brush outer border of the pastry with egg yolk and water mixture and bake at 400°F for 20 – 25 minutes or until pastry and cheese are golden brown.
Salad:
- 8 oz. baby arugula
- 1/3 cup fresh chives cut into ½” pieces
- 2 Tbsp. fresh tarragon leaves
- 2 Tbsp. fresh chervil leaves
- 2 Tbsp. olive oil
- 2 tsp. lemon juice
- Salt and pepper to taste
Place herbs, lemon juice, olive oil, salt, and cracked black pepper in a bowl and blend. Lightly toss with baby arugula.
Serving: Place mushroom tart on a plate with the baby arugula salad and serve.
