- Spring onion & oyster mushroom tart withÂ chĂ¨vre & arugula
- Spinach salad with strawberries & warm bacon/garlic scape dressing
- 8 slices of cooked bacon (fat reserved)
- 1/4 pound spinach and mixed greens (I used mizuna)
- 1 cup strawberries, sliced
- 3 tbsp apple cider vinegar
- 2 tsp sugar
- 1/2 tsp dijon mustard
- 2 tbsp garlic scapes, diced
- 6 spring onions, cut in half moons (about 3 cups)
- pint of oyster mushrooms, roughly chopped
- 4 cloves garlic, diced
- 2 tbsp balsamic vinegar
- 2 tsp thyme
- 1 sheet puff pastry (or homemade pastry dough)
- 3 oz chĂ¨vre
- handful of arugula, roughly chopped
- Blind bake your crust. Lay the puff pastry in your tart pan or on a cookie sheet lined with parchment. Bake at 425F for 20 minutes or until slightly browned.
- In a large pan on medium, add 2 tbsp olive oil, the onions and a generous pinch of salt. SautĂ© 10 min., until onions begin to caramelize.
- Add mushrooms, garlic and thyme. Cook 5 more minutes. Add balsamic vinegar, stir to combine.
- Spoon the mixture into the tart crust. Bake at 400F for 10-15 minutes.
- While the tart is cooking, add 3 tbsp bacon fat to a pan over medium. SautĂ© garlic scales for 5 min, until soft. Whisk in sugar until dissolved. Add cider vinegar and mustard, remove from heat and stir to combine.
- Pile spinach, greens, and strawberries, top with dressing and crumbled bacon.
- Pull the tart from the oven, top with small pieces of chĂ¨vre, arugula and a little drizzle of olive oil. Slice and serve.
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