Ingredients Jump to Instructions ↓

  1. 1 sheet purchased puff pastry, thawed as directed on package

  2. 1 leek

  3. 2 tablespoons butter

  4. 1 pound fresh morel mushrooms, cleaned, sliced

  5. 1 clove garlic, sliced

  6. Salt to taste

  7. Water

  8. 1 tablespoon white vinegar

  9. 4 large eggs

  10. 2 tablespoons truffle oil

  11. 1/4 pound Wisconsin Upland's Pleasant Ridge Reserve cheese, shaved

  12. Sea salt and cracked black pepper, if desired

Instructions Jump to Ingredients ↑

  1. For Tart: Heat oven to 400°F (205°C).

  2. Cut four (4-inch) rounds from sheet of pastry. Place 2 inches apart on ungreased baking sheet. Bake 15 minutes or until puffed and golden brown. Set aside to cool.

  3. For Morels: Slice white portion of leek and wash thoroughly, changing water at least twice. Melt butter in large sauté pan over medium heat. Add leek, mushrooms and garlic. Reduce heat to low. Sweat ingredients for 45 to 60 minutes or until tender, stirring occasionally. If necessary, add a little water near end of cooking time. Season with salt.

  4. For Eggs:

  5. Bring 2 to 3 inches of water to just below simmering in large kettle; add vinegar. Water should be about 190°F (90°C). Crack each egg into small cup; gently slide into water. Cook until whites are set and yolk is desired doneness, about 3 minutes. Carefully remove with slotted spoon and set gently on paper towel to drain.

  6. For Final Preparation: For each serving, place puff pastry round on plate. Top with 1/4 of the mushroom mixture. Place egg on top. Drizzle with truffle oil. Top with cheese. Sprinkle with sea salt and cracked black pepper.


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