Thursday, September 25, 2008
Mushroom and Roquefort Tartelettes
So.. it has been a while since I was able to write. It's not that I haven't been cooking, I've actually been cooking more than I ever have before but I've had little time to blog about it. Now that I have a little more time, you can be sure that what I have been making will be documented very soon. I am also thinking of migrating to blogger..any thought about whether it's a good idea or not are welcome!
As for these individual tarts, they were made last night and turned out really well. I have been buying the magazine Delicious. every chance I get. I highly recommend it. Granted, it is a bit of a splurge and will set you back 10 something dollars, but it's worth it. The recipes are mouth-watering, clear and easy to follow. This recipe was adapted from the latest edition of the magazine. I liked using roquefort too, as it gave the tarts a real pungeant flavor. Roquefort can be an acquired taste for some (it is one of the strongest blue cheeses around, and probably not the best date smell!), but it really has a creamy goodness that works perfectly with the sweet shallots and flaky dough. Puff pastry is also one of my favorite ingredients to use to make any meal simple and chic. So here goes!
Recipe (for 6 individual tarts)
1 sheet of puff pastry (left in the fridge to defrost)
3 handfuls of muhsrooms (use any kind you have on hand)
2 garlic cloves, crushed
6 shallots, sliced
A teaspoon of brown sugar
Roquefort cheese (or any blue cheese)
1 egg yolk, beaten
Extra virgin olive oil
Salt and Pepper
A muffin pan (preferably silicone)
Preheat your oven to 350 F. Lay out the pastry dough and cut out circles of dough a little larger than the size of the muffin molds. Grease the inside of the pan and place each circle of dough in the mold. Once filled, place the muffin pan in the fridge to stay cold.
Place a pan on medium-low heat with a good drizzle of olive oil. Cook the shallots gently, stirring often for abour 20 minutes, until the shallots are softened. In the meantime, cook the mushrooms and garlic separetely in another pan. Cook the mushrooms for about 5 minutes, and season with salt and pepper. Once cooked, place the mushrooms on a paper towel to soak up the moisture. If there is not much moisture, the puff pastry will be too humid, not hold together well, and taste mushy.. so soaking up some of the moisture really helps! Mix the mushroom and shallots together. Reserve.
Take out the pastry dough. Sprinkle the bottom of each molded circle with brown sugar. Add an euqal amount of the msuhroom/shallot mixture in each circle of dough. Brush the sides of the dough with the beaten egg (this helps the dough to get golden brown in the oven). Place in the oven for 10 minutes, or until the puff pastry is golden brown.
In the meantime, dress the frisee with a good drizzle of olive oil and a small drizzle of balsamic vinegar. Taste, and adjust seasoning with salt and pepper.
Take the tarts out of the muffin pan, add the crumbled roquefort and top with a few sprigs of frisee. Serve warm. Enjoy!