Arugula Pesto, Prosciutto & Mushrooms Open Tart by Svitlana Flom of Art de Fête

It’s a beautiful day in the neighborhood today, and it feels good to have Spring officially upon us at last. Svitlana Flom, editor-in-chief of the stylish food and entertaining website Art de Fête recently shared this great recipe with us, and I can’t think of a tastier or more visually appealing way to welcome the warmer, more comfortable weather that lies ahead.

Tart

Arugula Pesto, Prosciutto & Mushrooms Open Tart
By Svitlana Flom

Ingredients
  • 8 oz. all-butter puff pastry rectangular shape
  • 8 oz. assortment of gourmet mushrooms (“Chef’s Sampler” Organic mushrooms from Mycopia brand)
  • 4 slices thin Prosciutto di Parma slices
  • Egg yolk
  • 2 tablespoons macadamia nut or vegetable oil
  • Sea salt and freshly ground black pepper
  • Pinch of red pepper flakes

Arugula Pesto (1 cup)

  • 2 cups baby arugula or baby kale, plus more for garnish
  • 2 garlic cloves, minced
  • ½ walnuts, toasted
  • ½ teaspoon sea salt
  • ½ cup Parmigiano-Reggiano cheese, plus more for garnish
  • ½ cup extra-virgin olive oil (sweet, not peppery)
  • Lemon juice, to taste
Directions
  1. Arugula Pesto: Pulse arugula, garlic, cheese, walnuts until smooth. Then gradually pour in the olive oil until well emulsified. Add a generous squeeze of lemon juice. Season pesto with salt and pepper to taste. You will get approximately 1 cup of pesto but you only need 6-8 tablespoons for this tart. Keep the rest refrigerated for up to 3 days or freeze it if desired.
  2. Preheat the oven to 395 F and line a baking sheet with parchment paper.
  3. Puff pastry: Preheat the oven to 395 F and line a baking sheet with parchment paper. According to the packaging directions, if required, roll out the pastry slightly on a lightly floured surface. Transfer to the lined baking sheet and prick the pastry all over with a fork. Lay another sheet of parchment paper on the puff pastry and place a second baking sheet on top, bake for 15-20 minutes, until golden. Remove the top sheet and discard the paper, then bake for 5 minutes more or until crisp and dry. Cool slightly.
  4. Mushrooms: Sear the mushrooms (Alba & Brown Clamshell, Forest Nameko, Velvet Pioppini varieties)  in a pan on medium-high heat in some oil for 4-5 minutes until nicely browned on all sides. Season well with some sea salt and freshly ground black pepper. Transfer the mushrooms to a plate, lined with paper towel to absorb the extra oil. Cut Trumpet Royal mushrooms in 3 slices lengthwise each and sear them for 2 minutes on each side until browned. Kitchen tip: Sear the mushrooms in batches, don’t overcrowd the pan, otherwise they will steam. You want to see nice golden-brown results. You can sear the mushrooms up to 2 days in advance, keep refrigerated.
  5. Assemble: Spread arugula pesto over the pastry, leaving a ½ inch border. Scatter some baby arugula and/or baby kale leaves on top. Tear the prosciutto into bite size pieces and lay over the pastry. Scatter seared mushrooms in between prosciutto and sprinkle generously with the remaining cheese on top. Lightly beat egg yolk and use it to brush the pastry border. Season with a pinch of red pepper fakes, bake for 5-8 minutes until the cheese melts.

tart2

Discover more of Svitlana’s awesome recipes and entertaining ideas at ArtDeFete.com and be sure to catch Flavorful World’s interview with her right here later this month!

[All images courtesy of Art De Fête]

One thought on “Arugula Pesto, Prosciutto & Mushrooms Open Tart by Svitlana Flom of Art de Fête

  • March 23, 2014 at 1:16 PM
    Permalink

    Hi Anthony, thank you for sharing my recipe on your blog! I’m a newcomer and always excited about new friends across the web. You are doing a great job on delivering the best culinary delights, news & more! Have a great Sunday and talk soon!

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