Sourdough Suggestions - Mushroom Tartine
added 4th December 2009
A tartine is a slice of bread. However these days it is more usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough or other good rustic bread, topped with whatever you like – in this case, creamy mushrooms.
Serves 4
2 tablespoons olive oil
1 large shallot, finely chopped
1 clove garlic, crushed
500g field or wild mushrooms, sliced unless small
A small glass of brandy (or red wine)
4 heaped tablespoons of crème fraiche
Small bunch of parsley finely chopped
4 slices of sourdough or other good rustic bread, a few days old
Heat the oil in a frying pan, add the shallots and garlic and saute over a high heat until lightly browned. Add the mushrooms and stir well. Add the brandy or wine and flame – be very careful when you do this. Cook for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes.
Meanwhile lightly toast your slices of bread.
Add the chopped parsley to the pan, and stir it through. To serve, spoon the mushroom mixture over the slices of toasted bread.
Recipe from CRUST by Richard Bertinet, photo by Jean Cazals (Kyle Cathie)
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Strawberry Croustillant with pastry from Dorset Pastry
added 17th July 2008
100g ready made butter puff pastry
For the rosewater chantilly cream
400g strawberries, halved double cream
100g icing sugar caster sugar
Few drops of rosewater
To make the rosewater chantilly cream, whisk the double cream until thick and fluffy. Mix in the caster sugar and a few drops of rosewater.
Line a baking tray with greaseproof paper and preheat the oven to 200˚C. Roll the puff pastry into a sausage shape then cut into 1cm squares. Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, onto it. Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin. Turn it over several times while rolling to coat it in icing sugar and ensure that it doesn’t stick. Trim as required. Repeat until you have 8 croustillants. Lay the croustillants out on the lined baking tray. Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelized. Be sure to keep a close eye on them as they burn quickly. Use a palette knife to lift them from the tray and cool on a wire rack.
To serve, place one croustillant upside down on a plate. Pipe a little chantilly cream on top and cover with the halved strawberries. Add a further croustillant.
www.dorsetpastry.com
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