Mushroom and Peconic Escargot Tart

Like good pie, this tart should never be eaten with a fork and knife, but with the hands. Get messy with it. Trust us, it's better that way.

 

 

Tart Crust

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. sugar

12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

6 to 7 Tbs. ice water

 

In a bowl, whisk together the flour, salt and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form. Add the water 1 Tbs. at a time and mix with your hands, adding more water as needed until the dough comes together. It should be moist but not sticky.

 

Turn the dough out onto a lightly floured surface, divide into 2 balls and shape each into a 5-inch disk. Cover separately with plastic wrap and refrigerate for at least 1 hour.

 

On a lightly floured surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Using a small knife, trim the uneven edges. Transfer each round to a parchment-lined baking sheet and refrigerate for at least 30 minutes.

 

Mushroom Cream

2 1/4 cups Whole Milk

6 Large Egg Yolks

1/3 Cup Corn Starch

1 Cup Dried Shitake Mushrooms

1/2 Cup Grated Parmesan or Pecorino Cheese

2 tsp Salt

Ground Black Pepper - As needed

 

In medium bowl, whisk together 1/2 cup milk, egg yolks, and cornstarch.

Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Add dried mushrooms and salt.

Set pan over moderate heat and bring to simmer without stirring. Once milk is quite warm, turn off the heat, add the lid to the pan and let sit to infuse for 20 minutes.

Carefully blend the milk and mushroom mixture in a blender until smooth. Return to the pan and heat. Add cheese, whisking until completely blended.

 

5.    Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Taste and adjust seasoning as needed. Add ground black pepper. Remove from heat and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.

 

Sliced Mushrooms

2 Cups Crimini Mushrooms

Olive Oil

Salt and Pepper - To Taste

 

Clean any remaining dirt off the mushrooms. 

Slice - as thinly as possible.

Heat a small saute pan over medium high heat. Add olive oil.

Add the mushrooms and cook gently, being careful not to break them.

Cook just until tender. Season with salt and pepper. Transfer to a container to cool.

 

Bake the tart shells

On a floured surface, roll out the tart dough and with a large circle cutter, punch circles out.

Press into the sides and bottom of small 4” metal tart pans.

Poke holes in the bottom with a fork.

Bake at 350 degrees for 20 minutes, or until just golden brown.

 

Escargot

1 Tbsp. Butter

1 Shallot (sliced)

2 Cloves Garlic (chopped)

5 Sprigs Fresh Thyme

1 Cup White Wine

3 Cups Rich Chicken Stock

Salt and Pepper, To Taste

1/2 lb Shelled Peconic Escargot

2 Tbsp Butter

2 Tbsp. Apple Cider or Sherry Vinegar

 

Heat a small saucepan over medium high heat.

Add butter. When foaming, add shallot, garlic, and thyme sprigs. Cook until tender.

Add the white wine and bring to a simmer, then reduce by half.

Add the chicken stock. Taste, and season with salt and pepper accordingly.

Reduce heat so the broth is just steaming - about 180-200 degrees. 

Add the escargot and poach until tender - about 15-20 minutes. 

Once tender, pull the escargot from the broth with a slotted spoon.

Heat a small saute pan with butter.

Once foaming, add escargot and cook in the butter - 2-3 minutes.

Add the vinegar, and swirl the pan to create a sauce and glaze the snails. 

 

Assembly

Into the bottom of the tart shells, add the sliced mushrooms. Line just enough to cover the bottom of the tart.

Add the mushroom cream, and spread evenly throughout the tart until you have a smooth level surface, even with the edges of the tart crust.

Spoon the glazed escargot onto the top of the tart. Season with sea salt.

Add some herbs or edible flowers to the top - we used bronze fennel from The Farm Beyond.

Enjoy! You could eat this with a fork, but it’s much better when picked up in the hands and devoured.

 

 

 

Taylor Knapp - PAWPAW Pop-Up - Greenport, NY - www.pawpawpopup.com

 

 

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