SHALLOT TARTS WITH WILD MUSHROOMS AND PUMPKIN SAUCE
Wedderwill Sauvignon Blanc 2006 -
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
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.