All The Best

When I went to make this version of tarte flambée, I was lucky to have in my fridge all the best ingredients.

DuFour brand frozen puff pastry. Goat cheese from Laura Chenel. Pre-cooked Italian sausage from Fra'Mani. Organic yellow onions. Fresh mushrooms. Fresh organic broccoli.

It was easy, quick and out of this world. Every ingredient complemented every other one - I made two small tartes on purpose to keep us from eating too much of what I just knew was going to be a terrific dinner.

California Tarte Flambée

1/2 package DuFour brand puff pastry

1/4 pound Laura Chenel plain goat cheese, crumbled

10 large mushrooms, sliced

2 Italian sausages, sliced (precooked from Fra'Mani)

1 large onion, sliced

Preheat your oven to 325 degrees F.

In a wide frying pan, brown the mushrooms and onion over medium heat in a tablespoon or two of butter.

While they are cooking, roll out 1/2 of the pastry, reserving the rest for another use. Roll out the pastry to about an 8" x 10" rectangle and, using the tip of a sharp knife, incise a line about 1 inch in from the edge all the way around the four sides. Transfer carefully to a parchment paper-lined baking sheet and prick with a fork all around the inside of the line.

Crumble the cheese onto the tarte on the inside of the line, then top with sausage slices, mushrooms and onions. Slide the tart into a 325 degree oven for about 30-45 minutes, checking every five minutes after 25 minutes until the pastry rises to make a crust around the fillings and browns. Serve warm.

All the best!