Hello friends of the Hive realm.
Today is a day off for myself and Marc. Up until now it was bright and sunny. As usual I am starting my post by complaining about the weather, which on this day, is miserable and rainy. I will share this post instead of going out.
Marc and I have an on going joke on days off. We start by saying that we will order pizza. We always wonder if the other may be serious this time. It's been going on for a couple of years. We never order the pizza.
As usual we said it again. I told him I would really do it. He tells me to go ahead. I threaten that I will actually do it. Then we laugh and go about our business.
The joke inspired me to make a tart from puff pastry, that was sitting in the freezer. No it's not a pizza but it's comparable. Dough on the bottom and something on top.
On the other day off, I had purchased some morel mushrooms, from the big market.
The mushroom vendor also had fiddleheads that come from ferns. I had only tried them once when I was around twelve years old. I had no recollection of the taste. It was time to give them a real first try.
Having fiddleheads and morels, both wild harvested, had me thinking, that they would marry well on a puff pastry tart. They are both available mostly in spring here in Canada.
May I add that morels are not cheap. I asked for a heaping pint. There was no price on them. I was nervous, trying to act like money was no object as he tallied up. I purchased two other types of mushrooms and the fiddleheads adding up to around 70 dollars. I guess not so bad right?
Marc had never tried fiddleheads before. Actually most people around me, have not tried them. I was told that they taste a little like asparagus.
We have had the morel mushrooms before a couple of times. They are quite unique in flavor and texture. I can't describe the taste. Perhaps deep smooth and woodsy. The texture reminds me of some kind of sea creature.
I love the way these mushrooms look. they make me think of an enchanted fairy tale forest.
It is always advised to make sure the morels are well cleaned.
They tend to have little creatures on them. I did not see anything, but of course I made sure they were cleaned in water.
In order to spread the mushrooms out more, they were cut in slices. If I had purchased more, I would have kept them whole.
I am someone who loves a lot of spice and seasonings in my food, but sometimes I need to have things simple.
The main flavours for these forest items would be onion, garlic and shallot. I didn't want to drown out the taste of these wild picked gems.
I found out that the fiddleheads must be cooked in boiling water for 15 minutes, to ensure that they are not toxic. It's a good thing I came across this information online. The vendor did not tell me this. I don't know what happens if you don't cook them enough.
I boiled them for 15 minutes, drained then set aside while I caramelized some onions.
In the past I have caramelized onions in different ways. Sometimes I saute then add a little sugar and wine. Sometimes I add vinegar of different sorts, and agave nectar.
This time I simply cooked them in a pan with olive oil and added balsamic glaze. This was easy and fast. It provided some acidity and sweetness. When they were translucent, I set them aside. This would be the base flavour. It would be the flavour condiment.
For the morels and the fiddleheads, I chose to saute with shallots, garlic, and olive oil.
I started with the mushrooms since the fiddleheads had already been cooked.
When the morels were tender, I added the fiddleheads just to get them flavoured with the shallot and garlic.
They were set aside as I got the puff pastry ready. It had been thawed out from being in the freezer.
What?!!! I used store bought puff pastry? Yes but I'm sure that even Gordon Ramsey is not making his own puff pastry. I know that some Hive chefs have done it, and I tip my hat to you for that.
I draw the line at homemade puff pastry. I don't have the patience, strength or the facility for that.
This is a fast way to showcase some delicacies from the woods. Roll out the dough and form some edges.
Yes I know you are thinking how ugly this is. Well let's just give this dough wrecker a break okay. I am a little frazzled today, so can we just say, that it's rustic?
This is around 9 by 15 inches and I made two of these. It depends on how much topping you want on top. I thought I would just make one, but I had enough topping for two. Bonus!
If this were pizza, the caramelized onion would act as the sauce on the bottom. I chose red onions, to add colour.
The mushrooms and fiddleheads were added on top. I love the colour combination of the forest green, purple and brown. Like an eccentric paisley garment.
Morel mushroom, fiddlehead and caramelized onion tart
2 sheets 9 x 15 inches puff pastry
1 pint morel mushrooms
100 grams fiddleheads
150 grams red onion
30 grams shallot
15 grams garlic
2 tablespoons balsamic glaze
Olive oil for frying
1 teaspoon dried thyme
Pepper and salt to taste
The oven was at 425F and the tart was cooked long enough to get golden on the sides and the bottom. i would say 15 to twenty minutes turning half way on the middle rack. Some ovens are different. You have to check after five minutes or so.
The fiddleheads' taste? It tasted like spinach and asparagus had mixed together. Well actually it has it's own taste but that's the only way I can describe it. I loved it and I could consume it all the time if it were more available.
Even though this was quite simple to make, with simple ingredients, I would not hesitate to serve it to a dinner guest, with full confidence that they would enjoy it.
On a side note, I would even serve that to the Prime minister of Canada. I say that because tomorrow he is suppose to be dining at our restaurant. I am not a fan but let's just say, I am rather anxious whenever we have to perform extra hard for the odd celebrity. It could be a joke, so we are not sure if it really was him, that called to make arrangements. We are in the dark until tomorrow, which adds to the imperfection of my day off.
I did sprinkle a little vegan parmesan on top of the first piece.
I always have on hand the mix. Just mix together a cup of ground almonds, 1 tablespoon nutritional yeast, salt to taste and a half teaspoon of citric acid. This was not necessary in my opinion. The tart as is had flavour enough.
This was our day off pizza substitute, although nothing like a pizza. It was a high fat treat that I don't feel guilty about. One of the reasons I don't make my own puff pastry, is that it requires a lot of fat to make it really puff. I don't see the oil going in, if it is already made.
Out of sight out of mind right?
Thanks or stopping by and have a great day
design by: @KidSistersPhotos taken with a Nikon D7500
Everything was great with the post until you admitted to buying the puff pastry. Absolutely disappointing...
Nah, just joking, looks delicious and the photos are gorgeous. Never tried fiddlehead but look forward to doing so
I am a puff pastry failure haha.
Thanks for the support. Fiddleheads are not everywhere all the time. I know young ferns are edible around the world but I guess they are really seasonal and rare. I am new to this. If you like vegetables you'll like them.😊
Oh, I did not know this! 😮 I have wanted to try fiddleheads, but have never found them in any markets here. But, it's good to know, just in case I see them! I like asparagus, so with a similar flavor, I would enjoy them! I also heard a news story recently that morel mushrooms are also toxic unless cooked, and there have been deaths from people not knowing that. 😬 I've never had a morel, but I have always liked other mushrooms — the cheap 'button' mushrooms that all the markets carry, as well as shiitake, porcini, portobello. 😋
The exchange about your & Marc's threats to order pizza is hilarious! 😁
Hi @thekittygirl. I did not know that about morels so good to know for the future. If I didn't come across the info about the fiddleheads, I may have bitten into one in raw state.
They are not easy to find all the time but they show up in spring for a while. I think you would like them. They don't need much. Just a saute with salt and pepper.
Thanks for the visit.
I always like the type of mushrooms in your country this time the mushrooms are completely foreign to my country.
Puff pastry with mushroom topping must be very good.
They are not common to most people here as well. I can't have them too often as they are not in regular stores.
Puff pastry is good with mushrooms indeed.
Well it must taste very similar to pizza
Puff pastry? I can't. It's too hot here, so I don't even try. But I do like to eat it, haha.
Your designated pizza looks amazing. Thank God it was not toxic, hehe. Phew! I had no idea about that; it's the first time I hear that about the cooking time. You don't see those here anyway. Neither have I seen those mushrooms; they look funny and yummy.
I love the combination of flavors, textures, and colors in this tart. You know, in Spain, they have this
cocawhich looks like pizza, but without the cheese. It's the crust and vegetables and other ingredients on top (there are also sweet versions). Delicious. This dish reminds me of a savory coca, a luxury one.You let us know if the Prime Minister was there and how he liked the food 😁
Big hug, my friend ❤️ I hope days are warmer during the week. Hopefully, next Monday won't be rainy.
I always hope that Monday will be a sunny day but it seems to know that I'm off work haha.
I'm glad I'm not the only non puff pastry maker in the world. I will have to look into the spanish coca. Thanks for that tip.
It's such a mystery if the Prime Minister is for real or not. The manager said it sounded like him but really? Why would he make his own arrangements. He has people and body guards. I hope for a quiet relaxed work day. I know he has dined in other restaurants in town so it's interesting and stressful. I will let you know how it goes. Thanks for the visit my friend.❤️
I haven't seen morel mushrooms yet, I don't know if we have it here in Philippines.
The fiddleheads that you have mentioned I think we have it here and we usually use it for salads.
Looking at your food, it looks yummy.
It's rare even here. I think that fiddleheads are eaten all over but used differently.
Thank you for your visit.
Very funny looking mushrooms as if they came from other planet. This kind of pizza is easier to make, I will have to experiment with flour and water! I’d like to make my own bread without the oven too.
The pizza needed some more colours!
Yes the mushrooms are very odd looking.
I mentioned how I didn't make the dough and that it is not a pizza. It's store bought puff pastry haha. I have made pizza dough but not this kind. It takes a certain place and person to make this dough.
You could certainly make pizza dough without an oven. I do it quite often.
Yup! I remember that you could just put flour and water to make crusty base for putting on fillings! I think it’s easier than making the pizza base. It also takes little time. I like the Indian way of making bread as well. But I still didn’t have the time to experiment! I bought the flour months ago! 😂
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This looks difficult to make, I have to learn a lot from your recipe, I want to try it, thank you very much for your recipe @carolynstahl
This is made with pastry from the store so very easy @yulia-hive. Thank you friend.
Hello, @carolynstahl the color of the food is spectacular.
The main ingredients surprise me hehehe, it is not common food for me. Thank you for this spectacle of color and flavors friend.
This is very uncommon for me too but I had to try it and I liked it. Thank you for your kind words my friend.😊
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Plant based ingredients are wonderful and amazing my friend. Those fiddleheads is so unique.
And the finishing of this recipe a wonderful appetizing one. Pizza 🍕 with a difference 👍🥰. It must taste so good.
Thank you dear friend. The fiddleheads are not common here except they appear once a year. Not many people here eat them. I think you would like them.
Thanks for your lovely visit.❤️
It must taste so good beautiful. Thank you for bringing all these recipe here. I will search the grocery for them imported goods.
Enjoy the week lovely 🥰
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Thank you @cryptomother. This is not a common mushroom here but we can get it.
Have a great day.😊
Thank you for your visit!