Thu, May 24 2012
tarte aux girolles - "chanterelle tart"
Ingredients
• 150g smoked duck breast, skin off
• 3 slices white sandwich bread, crusts removed, roughly torn
• 150ml single cream
• 1 tbsp extra-virgin olive oil
• 3 shallots, peeled and finely sliced
• 4 cloves garlic, 2 finely chopped and 2 finely sliced
• 100ml muscat de rivesaltes (or alternative such as white port)
• 80g walnuts
• 80g butter
• 400g chanterelles (or alternative mushrooms such as pied de mouton), cleaned
• 1 packet flaky or puff pastry
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1 Cut duck breast into thimble-sized pieces. Soak bread with cream.
2 Heat oil in a frying pan over medium heat. Add shallots and chopped
garlic and sauté until softened. Add duck, cook for 2–3 minutes; add
muscat and deglaze for a few minutes. Add nuts, bread and cream and
mix. Cool. Blend to a rough paste in a food processor.
3 Meanwhile, heat butter in a frying pan over medium heat, add
mushrooms and finely sliced garlic and sauté until softened, about 4–5
minutes.
4 Preheat oven to 200C/gas 6. Roll out the flaky pastry into a 30cm
circle, cover it with the processed paste and top with the mushrooms.
Bake for 25 minutes. Remove tart from the oven, sprinkle with sea salt,
slice and serve immediately.
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