"At the Ravenous Pig, we are very thankful for many of the things the Pilgrims accomplished in the autumn of 1621. However, as proud Floridians, we can’t help but think if they had sailed 1,500 miles further south and landed on a certain panhandle-shaped peninsula instead of Plymouth Rock, the celebration of their first successful harvest would have been an even more delicious affair."
Below, find the restaurant's recipe for a wild-mushroom tart – and, be forewarned, this is not a five-ingredient set-it-and-forget-it type recipe. (Hey, we didn't say it was going to be easy. If you want RavPig-level eats, you gotta put in RavPig-level work.) Visit their website for another holiday-worthy recipe: Florida fish stew, pictured above. Well, go on; you better get crack-a-lackin' if you're going to pull this off.
WILD MUSHROOM TART
Makes one 9-inch tart, serves 8
2½ cups all-purpose flour
2 teaspoons coarse salt
¾ cup unsalted butter
½ cup cold water
1 egg, beaten
1 teaspoon water
1 large yellow onions, diced in large pieces
2 tablespoons water, room temperature
5 large eggs
½ cup half-and-half
¼ teaspoon coarse salt
? teaspoon freshly ground black pepper
2 sprigs fresh thyme, chopped
1½ cups Roasted Mushrooms a la Grecque (Recipe in The Ravenous Pig: Seasons of Florida)
½ cup goat cheese, crumbled
4 Spitzenberg apples (or any heirloom variety), halved
2 tablespoons extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 cups lightly packed baby arugula, washed
¼ cup Sherry Vinaigrette (Recipe in The Ravenous Pig: Seasons of Florida)
Coarse salt and freshly ground black pepper, to taste
2 tablespoons sliced almonds, toasted
Make tart shell:
Make roasted apples:
Preheat oven to 400°F. Core and cut apples in half; toss with oil, salt and pepper. Place apples on a small sheet pan and bake 25 minutes or until fork tender.
Make mushroom filling:
Slice tart into 8 equal portions. Toss arugula with vinaigrette in a medium bowl; season with salt and pepper. Divide onto the places. Place 1 tart slice and 1 roasted apple half atop arugula on each plate.
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