Some delightful delicate tartlets that melt in the mouth and wonderfully seduce your guests and are perfect for a beautiful date with your lover (as I did).
My blogger friend Pierre from the beautiful blog Gastro’n’home asked me recently to take part in an exciting culinary challenge where we had to revisit a recipe from each other’s blog with the idea of twisting it in our own way. I found the idea very exciting and liked it straight away!
Pierre opened up the challenge by cooking my sweet potato and peanut butter gratin in his own culinary style. Have a look at the original recipe on my blog as well as the new version revisited by Pierre. It’s now my turn to try one recipe from Gastro’n’home and share it with you.
Pierre has an amazing gallery of recipes on his blog and I opted for one taking into account the ingredients I already had in the refrigerator. Then I did my very best with the recipe to make it turn as beautiful as the original one from Pierre, who is not only a food blogger but also a professional cook!
I chose this lovely tartlet and slightly modified the recipe since I used oyster mushrooms and some Saint Marcelin cheese instead of the girolles and the Rocamadour cheese. For the rest, I remained quite faithful to the spirt of the recipe and I completely fell for the lukewarn walnut vinaigrette, which gives all the finesse and character to the whole tartlet. I invite you to discover the original recipe by clicking here.
Thank you Peter, for this lovely challenge that gave me the opportunity to discover and try one of your amazing recipes!
- 1 small broccoli
- 2 shallots, peeled and choped
- 6.5 oz white wine
- 5 oz balsamic vinegar
- 1 Tablespoon walnut oil
- Semi salted butter
- Salt & pepper
- 1 package of filo dough
- 1 large Saint Marcelin
- 17.5 oz (500g) oyster mushrooms
- 1.5 (50g) walnuts
- Remove the large parts of the broccoli and cut them into very small individual heads. Blanch them into boiling water for a few minutes, then place them into an ice water when they are still crispy to preserve their color. Drain them and set aside in the refigrerator.
- Rince quickly the oyster mushrooms with some cold water and fry them with some kitchen paper.
- For the sauce, sweat the shallots with some butter. Pour the wine and let reduce by ⅔. Add the balsamic vinegar and reduce again. Remove from the heat and finish by gently incorporating the walnut oil with a whisk, as well as a Tablespoon of diced butter. Season with salt and pepper and let cool.
- For the tartlets, preheat the oven to 350°F. In the meantime, make a stack of filo sheets for the crust. For this, brush each filo sheet with some melted butter. Repeat this process seven times by piling sheets and finish with some melted butter. Use a cookie cutter to cut circles in the dough.
- Place tart shells on a baking sheet lined with baking paper and crumble some Saint Marcelin cheese on top of it. Bake in the oven for 15 minutes.
- In the meantime, slightly fry the oyster mushrooms in a pan with some butter a couple of minutes. Season with salt and pepper and add in the mini brocoli bouquets.
- Place a thin layer of shallots (from the lukewarm walnut sauce) on top of each Saint Marcelin tartlet and nicely display some walnuts, oyster mushrooms and mini brocoli bouquets. Cover with some lukewarm walnut sauce then warm them up a couple of minutes in the oven before serving.