Peachy Chanterelle Tartlets

Fruit and mushrooms? Prepare to be deliciously surprised! From sweet to earthy to salty to hot, the full spectrum of flavors comes together in these deliciously complex morsels. Make sure to broil and serve them promptly, so that the fruit juices don’t cause the pastry to get soggy.


Directions   Print recipe     Email to a friend

4 large peaches, skinned, pitted, and cut in small pieces
1 cup sweet, fruity wine such as Riesling
1 teaspoon honey
2 tablespoons sesame oil (not toasted)*
1/2 teaspoon Asian hot chili paste
1 cup raw pecans, chopped
1 1/2 teaspoons sea salt, divided
1 1/2 cup grated parrano cheese**
3/4 cup sliced golden chanterelles***
2 teaspoons butter
1/2 cup cream
1/2 teaspoon tamari (or soy sauce)
60 filo dough pastry cups, prebaked****

*    Substitute any lightly-flavored oil.**   Substitute Parmesan cheese if Parrano is unavailable.***  Fog-drip’ chanterelles are best for this recipe, but any variety will do.**** Locate filo pastry cups in the frozen food section of good supermarkets. Substitute your favorite pastry cups if preferred.


  1. Combine the wine and honey in a shallow dish. Add the peaches.
  2. Cover and marinate at room temperature for one hour. Stir the mixture occasionally to make sure the peaches are well soaked.
  3. Heat the oil in a skillet over medium-high heat until it sizzles.
  4. Mix in the chili paste and pecans. Stir well to coat the nuts.
  5. Cook the nuts, stirring, until toasted—several minutes. Remove the nuts from the heat as soon as they begin to give off a faint toasty aroma and show signs of darkening; watch closely or they’ll burn.
  6. Sprinkle the nuts with one teaspoon sea salt, toss well and set aside to cool.
  7. Pour the peaches into a mesh strainer set over a bowl and allow to drain thoroughly, reserving the liquid.
  8. Melt the butter in a sauté pan over medium heat.
  9. Add ½ teaspoon of salt and sauté briefly.
  10. Toss in the chanterelles and stir to coat with the butter. Cook for
    approximately five minutes. Pour off any liquid that accumulates in the pan.
  11. Add half of the reserved peach juices, 2 tablespoons of cream, and the tamari to the skillet. Cook until reduced, most of the moisture evaporates, stirring as needed to prevent sticking.
  12. Add the remaining juice and a bit more cream. Continue cooking until the liquid reduces to the consistency of a glaze. Cool.
  13. Pre-heat the broiler and arrange the prebaked filo cups on baking sheets.
  14. Fill each cup approximately 2/3 full of drained, marinated peaches and place a piece or two of chanterelle on top. Top each cup with about half a teaspoon of grated cheese.
  15. Place the cups under the broiler until the cheese melts and bubbles slightly.
  16. Remove from broiler and top each cup with 1/2 teaspoon of the toasted pecans. Serve immediately.
Preparation Time: 
Approximately 50–55 minutes plus 1 hour downtime.