London Autumn 2019 : Chanterelle tart with roasted shallot, baby herbs and parmesan fondue
Chanterelle tart with roasted shallot, baby herbs and parmesan fondue
This tart was an entree that took advantage of the wonderful Autumn mushrooms that I found in London last year.
Enjoy!
Shortcrust Pastry
200gm Butter - chilled
400gm Plain flour
Salt
85ml Water - cold
Method
Sift the flour into a bowl.
Using the finger tips rub in the cubed butter into the flour until it resembles fine sand or bread crumbs.
Add the salt and the water and combine.
Mix to form a light and smooth paste. Work the paste fast to prevent it going rubbery.
Rest for 30 minutes before use.
Parmesan Fondue
400ml cream
4 egg yolks
400g parmesan cheese grated.
1 tbsp corn starch
Whip together yolks, cream and corn starch. Cook over a bain marie until thick. Stir in grated Parmesan.
Mushrooms Serves 4
800g of mixed meaty mushrooms
Good quality Extra Virgin olive oil
Malden sea salt flakes
Freshly ground black pepper
¼ a bunch of washed and roughly chopped flat leaf parsley
1 clove chopped garlic
30grams of cultured butter
Method
Quickly wash and dry mushrooms to remove any surface dirt. Remove stems and chop into thickish slices around ¾ of a centimetre thick. If they are too thin they will lose texture once cooked.
Heat oil in a heavy fry pan when just starting to move add the mushrooms, careful not to overload the pan as the mushrooms will sweat and you won't achieve a beautiful caramelised flavour.
Add a pinch of salt and allow to cook on a gentle heat until the mushrooms are nice and brown.
Add the garlic, pepper, parsley and butter. Toss for a moment on the heat. They are ready to serve.