Description
Delight in these elegant Oyster Tarts with a luscious creamy sauce, featuring buttery puff pastry filled with sautéed wild mushrooms and tender poached oysters, all topped with a rich, tangy reduction. Perfect for a sophisticated appetizer or light meal, this recipe combines the delicate flavors of the sea with earthy mushrooms and a hint of lemony brightness.
Ingredients
Scale
Pastry
- 150g all-butter puff pastry
Filling
- 75g unsalted butter, cut into chunks
- 80g wild mushrooms (girolles)
- 8-10 rock oysters
Sauce
- 100ml dry white wine
- 1 banana shallot, finely chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons double cream
- Lemon juice, to taste
Instructions
- Preheat oven: Set your oven to 200°C (fan 180°C, gas mark 6) to prepare for blind baking the tart shells.
- Prepare pastry: Roll out the puff pastry to 2mm thickness. Line two 10cm diameter, 2.5cm deep circular tart tins with the pastry. Prick the base lightly with a fork to prevent bubbling. Chill the tarts in the freezer for 5 minutes or in the fridge for 15 minutes to help them keep their shape during baking.
- Blind bake tart shells: Line the pastry cases with foil or baking paper and fill with baking beans or rice as weights. Bake for 20-25 minutes until set. Remove the weights and lining, then bake for an additional 5 minutes until golden and cooked through. Trim any overhanging pastry and prick any blisters gently with a fork. Allow the tart shells to cool.
- Sauté mushrooms: Heat a knob of butter in a pan over high heat. Add the wild mushrooms and sauté, tossing frequently, until golden and any released liquid has evaporated. Lightly season with salt. Set aside.
- Prepare oysters: Carefully shuck the oysters, reserving their juice. Pat the oysters dry with kitchen paper. Strain the oyster juice through a sieve lined with muslin cloth to remove any sediment.
- Make sauce base: In the pan used for the mushrooms, add the white wine, finely chopped banana shallot, and white wine vinegar. Simmer this mixture gently until it reduces to about one tablespoon. Set aside.
- Poach oysters: Gently poach the oysters in the reserved oyster juice for 3-4 minutes until just cooked. Remove the oysters and strain the poaching liquid again through the muslin-lined sieve for clarity.
- Finish sauce: Return the strained oyster poaching liquid to the pan and boil to reduce again to about one tablespoon. Gradually whisk in the cold butter chunks to create a smooth, rich sauce. Adjust the sauce consistency by adding a little cold water or lemon juice if it becomes too thick.
- Assemble tarts: Divide the sautéed mushrooms evenly between the tart cases. Top with the poached oysters and some reserved shallot pieces. Spoon the creamy sauce generously over the fillings.
- Grill tarts: Place the assembled tarts under the grill for a few minutes, just until the tops turn a nice golden color and the sauce is slightly bubbling.
- Serve: Present the warm oyster tarts with a side of bitter salad leaves dressed with a sharp vinaigrette for a balanced and refreshing accompaniment.
Notes
- Ensure the puff pastry is chilled well before baking to prevent shrinkage.
- Use fresh oysters and prepare carefully to avoid any shell fragments in the filling.
- Straining oyster juice twice ensures a smooth, sediment-free sauce.
- Adjust the lemon juice in the sauce to balance the richness according to taste.
- This recipe is ideal for serving immediately as tarts can lose their crispness if left too long.
- For extra richness, a small amount of double cream can be stirred into the finished sauce if desired.
