Deal of the Week

half the recommended time. Remove to a 9-inch pie pan and smash to form a crust (using the bottom of a mason jar helps). Return to the oven to bake for 12 minutes. Remove from the oven and set aside. Lower the oven temperature to 350 F.

While the tots are cooking, wash all the produce. Sauté morels in a dry pan over medium-high heat for a 2 minutes per side. Add cooking oil (avocado or olive oil works well), shallot, salt and pepper; stir until just browned. Stir in garlic and spinach until spinach is wilted. Remove from heat.

Take the par-cooked Tater Tot crust and evenly distribute chunks of chevre around the dish. Spoon the veggie mixture evenly around the dish. Whisk eggs, milk, salt and pepper well in a bowl and pour into the pie dish. Bake for 21-25 minutes, or until the quiche is set but moist. Remove from the oven and top with minced chives. Add some edible flowers, like borage or onion flowers, to make it look fancy. Slice and serve immediately.

Wild Mushroom Tarts

Chanterelles, hedgehogs and morels work best for this one.

Ingredients

3 cups wild mushrooms, button sized, whole or halved

2 shallots, diced

6 cloves garlic, minced

2 tablespoons vegetable oil

2 sheets (1 box) frozen puff pastry, thawed

8 ounces Gruyère cheese, shredded

8 sprigs fresh thyme, stemmed and roughly chopped

1 egg, beaten with a splash of water

Preheat oven to 425 F. Line a baking sheet with parchment paper. Whisk egg with a splash of water, then set aside.

Sauté whole or halved wild mushrooms in a dry pan over medium-high heat. After 2 minutes, add oil, shallot, salt and pepper. Cook until translucent, then add garlic. Stir for 30 seconds, then remove from heat and set aside. Be careful not to overcook the mushroom mixture, as it will continue to cook in the oven with the puff pastry.

On a clean, lightly floured surface, roll out puff pastry sheets, one at a time, using a floured rolling pin. Roll out the dough until it increases in size by about 20-25 percent. Use a square biscuit cutter or a knife to cut the pastry into even squares. Using the back of a knife, score a halfinch-wide frame into each square (this will form a puffed crust for the tart); be sure not to cut all the way through the dough. Using a fork, poke a few holes in the inner square of the puff pastry (this will prevent the dough from rising and spilling the mushroom filling during baking). Transfer each square to the lined baking sheet, separated by an inch on all sides. Place in the fridge to keep the pastry cold and repeat the process with the second sheet.

With a small basting brush, paint the egg mixture onto the frame of each pastry square (this will make a nicely browned crust). Then, place a pinch of shredded Gruyère in the middle of each tart. Top with a spoonful of mushroom mixture, another pinch of Gruyère and a sprinkle of fresh thyme rubbed between your fingers. Bake until the pastry is golden brown and the cheese is melted, about 20 minutes. Serve immediately. l

Jessica Ashley Silva (she/her) is a technical and creative writer living in Humboldt County. Her freelance writing covers the tastes and sights of California’s North Coast. She’s an avid foodie, forager and explorer of forests, falls, and springs up and down the Pacific Northwest.