By Ryan Kelley

Rustic Chanterelle & Gruyere Tart

Ingredients

6 servings

1 PoundChanterelles

rough chop, or 2 cups of chanterelles duxelles

2 teaspoonsthyme fresh

2 TeaspoonsParsley

fresh, optional

0.25 CupShallot

minced

2 TeaspoonsGarlic

minced, about large garlic cloves

0.25 CupDry Vermouth

or dry white wine

4 OuncesPhyllo Pastry Dough

10 Sheets 9” x 14”, half roll, thawed

5 OuncesGruyere Cheese

shredded

2 TablespoonsUnsalted Butter

for making duxelles

4 TablespoonsUnsalted Butter

for brushing filo

Parmesan Cheese grated

salt

to taste

pepper

to taste

Instructions