Shallot Tarts with Wild Mushrooms and Pumpkin Sauce

Name: Shallot Tarts with Wild Mushrooms and Pumpkin Sauce
Cuisine: French
Ingredients: 350 g small shallots; ½ teaspoon thyme leaves; 100 ml sherry vinegar; 30 g unsalted butter; 150 g sugar; 2 tablespoons olive oil; salt and freshly cracked black pepper; 350 g prepared puff pastry (fresh or frozen), thinly rolled; 225 g selection of wild mushrooms; salt and freshly cracked black pepper; ½ quantity of pumpkin sauce, heated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

350 g small shallots
150 g sugar
30 g

Europe
France
Pie

Method

Blanch the shallots in boiling water for 4–5 minutes, then drain and leave to cool.
Put the sugar in a non-stick frying pan and heat, stirring constantly until the sugar caramelises.
Add 20g of the butter and stir into the caramel.
Add the blanched shallots, sherry vinegar and thyme and continue cooking until the caramel completely coats the