Some of you may have noticed my absence here on the blog this summer. It was a crazy 3 months filled with long beach days, playdates, and a month long trip to Europe. While I had prepared a ton of posts to go up while I was traveling, I never actually got around to doing it. I completely shut down my normally overworked work brain and went into full vacation mode!
Now that I am back, I have so much to share! I will be doing a more detailed post about our trip later, but for now I want to share a special recipe that I created while in Switzerland.
My kids absolutely love the country and throughly enjoyed their freedom there. Every morning, even before I was out of bed, they would head over to the local bakery and pick up fresh croissants. They also turned into quite the nature freaks too! When my son’s great-uncle proposed an early morning mushroom hunt, I was dumbfounded when my teen agreed!
A few hours later, they came home with almost 5 pounds of beautiful fresh chanterelle mushrooms. While I hadn’t intended on doing much cooking while on vacation, I could not resist creating something with the mushrooms!
I decided to make a simple tart with the chanterelles and Gruyère cheese. It was easy and delicious. It can be served as an appetizer, or, serve it with a side salad or a cup of soup for a flavorful lunch or dinner. And don’t forget the wine! Enjoy!