Description
Delicate oyster tarts made with buttery puff pastry, wild mushrooms, and a creamy sauce, perfect for a gourmet appetizer or elegant dinner party.
Ingredients
Scale
- 150g all-butter puff pastry
- 75g unsalted butter, cut into chunks
- 80g wild mushrooms (girolles)
- 8–10 rock oysters
- 100ml dry white wine
- 1 banana shallot, finely chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons double cream
- Lemon juice
Instructions
- Preheat oven: Preheat oven to 200°C/fan 180°C/gas 6.
- Prepare pastry: Roll out puff pastry to 2mm thickness. Line 2 x 10cm x 2.5cm deep circular tart tins. Prick the base lightly. Chill in the freezer for 5 minutes or the fridge for 15 minutes. Line with foil or baking paper and fill with baking beans or rice. Bake for 20-25 minutes. Remove beans/rice and foil/paper. Bake for 5 more minutes until golden. Trim overhang and burst any blisters. Let cool.
- Sauté mushrooms: Melt a knob of butter in a pan over high heat. Fry mushrooms, tossing, until golden and liquid has evaporated. Season lightly.
- Prepare oysters: Shuck oysters, reserving the juice. Pat oysters with kitchen paper and strain juice through a sieve lined with muslin cloth.
- Make sauce: Add wine, shallot, and vinegar to the pan. Simmer and reduce to 1 tablespoon. Set aside.
- Poach oysters: Add oysters to the reserved oyster juice. Poach gently for 3-4 minutes. Remove oysters and strain liquid again.
- Finish sauce: Return strained liquid to the pan and boil to reduce to 1 tablespoon. Gradually whisk in butter, adding cold water or lemon juice if needed to loosen the sauce.
- Assemble tarts: Divide mushrooms, oysters, and some leftover shallot between the tart cases. Spoon sauce over the tart cases.
- Grill: Grill tarts for a few minutes until golden on top.
- Serve: Serve with bitter salad leaves and a sharp dressing.
Notes
- Ensure the oysters are fresh for the best flavor.
- You can substitute the wild mushrooms with other varieties if needed.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg