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Wild Mushroom and Gruyère Tartlets

Chef Neil Higginson,
Fort Gibraltar

Fresh from the oven, these rich and earthy, smooth and silky bites are a warm winter treat.
Use a mèlange of mixed wild and button mushrooms to enliven flavour.

3 eggs
10 oz. puff pastry sheets

Mushroom Duxelle
2 Tbsp unsalted butter
3 Tbsp finely chopped shallots
2 lbs mushrooms
5 or 6 garlic cloves, peeled
1 1/2 tsp fresh rosemary, finely chopped
1 1/2 tsp fresh thyme leaves
Salt and pepper to taste
1/4 cup red wine
1 cup veal stock
1 cup whipping cream
4 oz. Gruyère cheese, cut in 1/4″ cubes

1. In a small bowl, whisk eggs together.
2. Using a 1″ wide circular cookie cutter, cut pastry and place circles on baking sheet.
3. Cut pastry remnants into long strips.
4. Brush circles with egg wash and place one pastry strip around the top edge of each circle, creating a shallow pastry cup.
5. Lightly brush the top edge of each cup with egg wash.
6. Refrigerate for 20 mins.
7. Preheat oven to 375˚F.
8. Remove cups from fridge and bake for 8-10 mins or until golden brown.
9. Cool.

Mushroom Duxelle
1. In heavy skillet, add butter and shallots.
2. Sweat shallots. Add mushrooms, garlic, herbs, salt and pepper. Cook while stirring, about 2 mins.
3. Add red wine, veal stock and whipping cream.
4. Reduce heat and simmer until liquid is almost gone, leaving a concentrated and thick sauce around mushrooms.
5. Briefly pulse mixture in food processor.
6. Cool completely.
7. Preheat oven to 350˚F.
8. Spoon mixture into tart shells and top with Gruyère.
9. Bake until cheese melts and mushrooms are heated throughout, about 10 mins.

Yield 2 dozen tarts

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