| This recipe is liked by 0 person(s). |
Caramelized Mushroom Tart
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 1 hour
Source: Kristy
| I came up with this dish as a hearty final course for Gramercy Tavern's vegetable tasting menu. The Caramelized Tomato Tarts from summer had been so popular that we expanded the idea to mushrooms, starting with a large single cepe, cut in half, laid over onion confit in a tart shell. After cepe season was over, I began experimenting with different varieties of wild mushroom, all of which work well. | |
| 2 large | shallots |
| 3 tbs | extra-virgin olive oil |
| 3/4 lb | mixed wild and cultivated mushrooms, cleaned, trimmed and thickly sliced |
| salt & pepper | |
| 1 | garlic clove, peeled and minced |
| 1 tbs | fresh thyme leaves |
| 4 tbs | sugar |
| 1/4 tsp | sherry vinegar |
| 1 | Onion Confit |
| 8 oz | puff pastry, defrosted |
Heat the oven to 375°. Wrap 1 shallot in aluminum foil and bake it until it is soft, about 15 minutes. Remove the roasted shallot from the oven, let it cool slightly, then peel it and set aside. Peel and mince the remaining shallot.
Heat 1 to 2 tablespoons of the oil in a heavy skillet over medium-high heat until it shimmers. Add just enough mushrooms to cover the bottom of the pan in a single layer. Add salt and pepper and cook, turning the mushrooms when they begin to brown, about 2 minutes. Add some minced shallot, garlic and thyme and continue cooking until the mushrooms are tender, about 2 minutes more. Transfer the sauteed mushrooms to a plate, wipe out the skillet, and repeat, cooking the remaining mushrooms in batches.
Increase the oven temperature to 425°F. Combine the sugar and 1 tablespoon water in a small saucepan over medium heat. Swirl the pan until the sugar has completely dissolved, then let the mixture boil, swirling occasionally, until the sugar caramelizes and turns nut brown. Swirl the sherry vinegar into the caramel, then remove it from the heat.
Pour the caramel into four 4-ounce ramekins and allow it to cool for about a minute. Cut the roasted shallot into 4 pieces. Place a piece of shallot in each ramekin, cover with sauteed mushrooms (pack mushrooms in densely to use all of the mushrooms) and top with Onion Oncift.
Cut the puff pastry into circles slightly larger than the opening of the ramekins (these will become the tart crusts). Lay the pastry circles over the Onion Confit and place the ramekins on a baking sheet. Bake the tarts until the pastry is puffed and golden, about 20 minutes. Cool for a minute or two, then carefully unmold onto plates and serve warm or at room temperature.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe