Our Veggie Recipe of the Week: Oyster Mushroom & Shallot Tart with Sunblush Tomato Puree
This tart is so delicious that we we ended up eating it two days in a row! Give it a go and let us know what you think. This weeks recipe is courtesy of The Vegetarian Society
Ingredients
175g/6oz puff pastry
3 shallots
1 clove garlic
25g/1 oz butter/margarine
100g/4oz oyster mushrooms
50g/2oz button mushrooms
2 tbsp brandy
100g/4oz sunblush tomatoes
salt and pepper to taste
1 tbsp olive oil
To garnish sprigs of basil
To serve rocket and baby spinach or a mixed herb salad
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the pastry and use to line two 10cm/4 inch loose bottomed flan rings. Place on a baking sheet and bake blind for 10-15 minutes until the pastry is golden.
3. Sauté the shallots and one clove of garlic in butter or vegan margarine until golden (about 10 minutes on a low heat). Add the mushrooms and continue cooking for another 5 minutes. Add the brandy and cook for a further 2 minutes. Slice four pieces of sun-blush tomato and stir into the mushrooms. Season to taste.
4. To make the purée: Sauté half the remaining tomatoes and the clove of garlic in olive oil until very soft, then add 30 ml/2 tablespoons of water and continue cooking gently for a further 5-10 minutes. Season to taste and then purée. Chop the rest of the tomatoes finely and stir into the puree.
Ingredients
175g/6oz puff pastry
3 shallots
1 clove garlic
25g/1 oz butter/margarine
100g/4oz oyster mushrooms
50g/2oz button mushrooms
2 tbsp brandy
100g/4oz sunblush tomatoes
salt and pepper to taste
1 tbsp olive oil
To garnish sprigs of basil
To serve rocket and baby spinach or a mixed herb salad
Method
2. Roll out the pastry and use to line two 10cm/4 inch loose bottomed flan rings. Place on a baking sheet and bake blind for 10-15 minutes until the pastry is golden.
3. Sauté the shallots and one clove of garlic in butter or vegan margarine until golden (about 10 minutes on a low heat). Add the mushrooms and continue cooking for another 5 minutes. Add the brandy and cook for a further 2 minutes. Slice four pieces of sun-blush tomato and stir into the mushrooms. Season to taste.
4. To make the purée: Sauté half the remaining tomatoes and the clove of garlic in olive oil until very soft, then add 30 ml/2 tablespoons of water and continue cooking gently for a further 5-10 minutes. Season to taste and then purée. Chop the rest of the tomatoes finely and stir into the puree.
5. Divide the shallot and mushroom filling between the two tart bases, place on a baking sheet and warm through in the oven for 5 minutes. Place each one on a warm plate. Gently heat the purée through in a saucepan and drizzle some around the tarts. Garnish with sprigs of basil. Serve with a spicy or herby salad. Extra purée can be served in a jug on the side.