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Aug 4, 2017 1:53 PMPublication: The East Hampton Press & The Southampton Press

Recipe: Snail And Mushroom Tart By Peconic Escargot's Taylor Knapp

Escargot Tart KATELYN KNAPP
Aug 7, 2017 10:15 AM

Snail And Mushroom Tart

By Taylor Knapp


Tart Crust

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

6 to 7 tablespoons ice waterIn a bowl, whisk together the flour, salt and sugar.

Using a pastry blender or two knives, cut in the butter until pea-size crumbs form.

Add the ice water 1 tablespoon 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 two 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 and 1/4 cups whole milk

6 large egg yolks

1/3 cup cornstarch

1 cup dried shiitake mushrooms

1/2 cup grated Parmesan or pecorino cheese

2 teaspoons salt

Ground black pepper, as neededIn a medium bowl, whisk together 1/2 cup milk, egg yolks, and cornstarch.

Transfer remaining 1 and 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.

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 sauté 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 4-inch 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 tablespoon 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 pound shelled Peconic Escargot

2 tablespoons butter

2 tablespoons apple cider or sherry vinegar

Heat a small saucepan over medium high heat.

Add butter. When it foams, 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 to 200 degrees.

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

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

Heat a small sauté pan with butter.

Once it foams, add escargot and cook in the butter, 2 to 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.

 

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