One of my newest blog obsessions is dash and bella, a beautifully written and photographed blog from the creative mind of Phyllis Grant. A wonderful cook and apparently even more amazing mother, she takes the time to blog about her food experiences, most of which revolve around her young children, Dash and Bella. I’ve still got my fair share of childless years ahead of me, but for some reason, I find the challenge of recipe-mimicking easier when I know that there are kids helping to cook and to eat – if they can help, then so can I!

If you’re like me, you spend your week going through your local markets vendors like a checklist, and then spend hours creating endless lists of recipe possibilities out of the town’s harvest. This year, we will be featuring local mushrooms through The Mushroom Cap! Save this dash and bella recipe for a time when you need comfort food.

Don’t soak the mushrooms in water to clean them. They just need a quick dip in the water, a brush off with the vegetable brush, and a speedy final rinse. Dry them very well.


shortcrust pastry (check out tips):
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter (one stick), very cold and cut into 1/4 inch square chunks
3-6 tablespoons ice water


3 tablespoons butter
2 leeks, cleaned and thinly sliced
1/2 yellow onion, diced
1 pound chanterelles mushrooms (cleaned and dried), pulled apart at vertical seams or sliced into 1/2 inch pieces
1 teaspoon fresh thyme leaves
1-2 tablespoons madeira, sherry or dry port
1 teaspoon salt
pepper to taste
1 cup gruyere cheese, grated
½ cup parmesan cheese, grated
2 tablespoons whipping cream


for the pastry:
Mix flour and salt in a bowl. Cut butter into 1/2 inch square chunks and toss into dry ingredients. With your fingers or a pastry cutter, incorporate the butter into the flour mixture until the butter chunks are the size of peas. Add half the cold water and mix it in with a fork. Add more water if you need to, enough so that when you squeeze the mixture in your fingers it’s just moist enough to form a dough. Pour dough out onto a large piece of plastic wrap. Use the sides of the plastic wrap to press the dough into a disc. Wrap tightly and refrigerate for at least an hour before rolling it out.

Set oven for 375º F. Lightly flour a work surface and roll the dough into a 12 inch round.  Place into a 9 1/2 inch tart shell and press off the edges. Cook the shell for 20-30 minutes until golden.

for the filling:

Sauté the leeks and onion in the butter until soft, about 3 minutes.  Turn heat to high and add the mushrooms. Cook until the mushrooms have given off their liquid, 5-10 minutes. Stir in the thyme, alcohol, salt, and pepper and cook for 2 minutes. Take off the heat.

Spread half the grated gruyere over the bottom of the pre-baked tart shell. Spread the mushroom filling on top of the cheese and then add then sprinkle the remaining gruyere and the parmesan cheese on top of the filling. Drizzle the cream over the top of the tart. Bake until the cheese is melted and golden, about 25-35 minutes. Let stand 10 minutes before cutting.  Serve warm or at room temperature.
*Farmers Market note – one of our favorite gruyeres is the Roth Kase Grand Cru, which can be found this week at Talula’s!

See you today at the market from 2 – 6 pm!