SHAL­LOT TARTS WITH WILD MUSH­ROOMS AND PUMP­KIN SAUCE

Wed­der­will Sauvi­gnon Blanc 2006 -

House and Leisure Food - - FRONT PAGE -

350g shal­lots 1 cup sugar

cup sherry vine­gar 1T fresh oregano, chopped 2T un­salted but­ter 350g puff pas­try 250g wild mush­rooms 2T olive oil 4T Dan­ish feta salt and freshly

ground black pep­per

for the pump­kin sauce

2T olive oil 2T but­ter 400g pump­kin cut

into 2cm cubes 1 onion, finely chopped 250 porta­bellini mush­rooms,

finely chopped 1 gar­lic clove, finely chopped 500ml chicken stock 100ml cream pinch of cin­na­mon salt and black pep­per oregano for gar­nish­ing

Serves 4

Blanch the shal­lots in boiling wa­ter for five min­utes, drain and al­low to cool. Heat the sugar and the shal­lots to­gether in a non­stick pan, stir­ring con­stantly, al­low­ing the sugar to caramelise. Add the sherry vine­gar and oregano, and cook un­til the caramel coats the shal­lots. Add the but­ter and stir through. Re­move the shal­lots from the heat and set aside.

On a lightly floured sur­face roll the puff pas­try out into a square (24x24cm). Cut into four 6x24cm rec­tan­gles. Di­vide the shal­lots into four equal por­tions and ar­range them neatly on the pas­try.

Sauté the mush­rooms in the olive oil un­til golden. Neatly ar­range equal amounts on each tart on top of the shal­lots. Sprin­kle the feta over the top and sea­son. Bake at 180°C for 20 min­utes.

Heat the oil and but­ter in a pan and add the pump­kin, cook­ing over a medium heat un­til lightly caramelised. Add the onion and cook un­til soft, then add the mush­rooms and gar­lic and cook for a fur­ther five min­utes. Add the stock and bring to the boil. Sim­mer for about 20 min­utes or un­til the pump­kin is soft.

Blend the mix­ture in a food pro­ces­sor. Strain and add the cream and cin­na­mon, and sea­son with salt and pep­per. Driz­zle the sauce over the plated tarts and serve with fresh oregano.

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