Oysters in crumbly patties full of creamy sauce

Oysters in crumbly patties full of creamy sauce
  • Serves icon Serves 2
  • Time icon Hands-on time 45 min, Oven time 25 min, plus chilling

These creamy oyster tarts – as featured in Gone with the Wind – are an unapologetically indulgent treat.

Nutrition: per serving

Calories
729kcals
Fat
59.2g (33.8g saturated)
Protein
11.4g
Carbohydrates
28.9g (2.5g sugars)
Fibre
2.6g
Salt
1.4g
Calories
729kcals
Fat
59.2g (33.8g saturated)
Protein
11.4g
Carbohydrates
28.9g (2.5g sugars)
Fibre
2.6g
Salt
1.4g

Ingredients

  • 150g all-butter puff pastry
  • 75g unsalted butter, cut into chunks, kept in the fridge, plus a knob extra for frying
  • 80g wild mushrooms (we used girolles), roughly chopped
  • 8-10 rock oysters, depending on size 100ml dry white wine
  • 1 banana shallot, finely chopped
  • 1 tbsp white wine vinegar
  • 2 tbsp double cream
  • Good squeeze lemon juice

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Roll out the puff pastry to 2mm thick, then use to line 2 x 10cm x 2.5cm deep circular tart tins (we used Silverwood). Make sure the pastry is pushed right into the edges of the tin and overhanging the sides slightly. Prick the base lightly.
  2. Chill in the freezer for 5 minutes or the fridge for 15. Line with foil or baking paper, fill to the brim with baking beans or rice, then bake on a baking tray for 20-25 minutes. Remove the beans/rice and foil/paper, then bake for 5 minutes more until the pastry is golden with no grey patches. Trim the overhang with a serrated knife and burst any pastry blisters. Leave to cool. Turn the oven down to 100°C/fan80°C/gas ¼.
  3. Meanwhile, melt a knob of butter in a pan over a high heat and fry the mushrooms, tossing, until they’re golden all over and any liquid has evaporated. Season lightly, then put on a plate lined with kitchen paper and keep warm in the oven. Shuck the oysters, reserving the juice. If they’re a little gritty, pat each oyster with kitchen paper and strain the juice through a sieve lined with muslin cloth or an unused J cloth into a small saucepan.
  4. Add the wine, shallot and vinegar to the pan. Simmer, then reduce the heat and add the oysters. Poach gently for 3-4 minutes, then remove the oysters, strain the liquid through a sieve to remove the shallot (reserve it) and return the liquid to the pan. Boil to reduce to 1 tbsp, then set aside. Heat the grill to high and divide the mushrooms, oysters and some leftover shallot between the tart cases.
  5. Add the cream to the oyster pan, return to a low heat and simmer for 1 minute. Gradually whisk in the butter, chunk by chunk, letting the mixture simmer gently but not boil. If it starts to look too thick or greasy, add a few drops of cold water or lemon juice (taste it first to see which it needs) to loosen it again. Once you’ve added half the butter you can start adding 2 chunks at a time. When all the butter is added, taste the sauce and add a little more lemon if you like. Spoon the sauce over the tart cases (it should be the consistency of double cream), then put the tarts under the grill for a few minutes until they turn golden on top. Serve with bitter salad leaves and a sharp dressing.

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