Today the temperature will be in the 90s here in Sens. So since I wanted to make a mushroom tarte, which meant oven, I started cooking at 7 this morning, right after walking the dog. I saw some tomatoes on Greg’s site that I liked and thought would be nice with the tarte http://rufusguide.wordpress.com/2011/08/17/marinated-tomatoes/. I didn’t have any fresh oregano, so I just sprinkled the tomatoes with dried and added some fresh basil.
I love it that I have this huge bottle of sherry that I don’t know how I came by. “Sheffield, the tractor of very dry sherries!” This looks like something my husband might have gotten at Costco just in case I had to make marinated tomatoes for a busload of relatives from hell. So thoughtful. Thanks darlin’. Oak mellowed.
Because of the storm, the kitchen was almost completely dark when I took the sherry/tomato pictures but amazingly, I was still able to get fairly decent images. The shutter took forever to close, but still. I love my Canon! I love Roger Stowell, as well!
1 pre-rolled puff pastry
1 shallot, chopped
2 garlic cloves, chopped
2 tbsp olive oil
1lb of mixed forest mushrooms
2 tbsp parsley, chopped
15 cl creme fraiche
1 egg, beaten
50 grams of shaved parmesan
Put the pastry in a pie plate, poke a few holes in it and refrigerate until ready to use.
Cook the shallots and garlic in the olive oil until soft, add the mushrooms and cook for about 2 minutes. Set aside and allow to cool. When cool, place in the bottom of the pastry lined plate and sprinkle with the parsley.
Beat the creme fraiche and egg together, then pour over the mushrooms. Bake in a 400 degree oven for 25 minutes. Just before serving, sprinkle with the shaved parmesan.
Wine suggestion: Veuve Cliquot Champagne