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Saint Marcelin Cheese tartlets with Oyster Mushrooms, Broccoli and Walnut Vinaigrette

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  • Author: Delphine Fortin
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: serves 4
  • Category: Savory
  • Cuisine: Plant-based

Some delightful delicate tartlets that melt in the mouth and wonderfully seduce your guests and are perfect for a beautiful date with your lover (as I did).

Ingredients

Scale
  • 1 small broccoli
  • 2 shallots, peeled and choped
  • 6.5 oz white wine
  • 5 oz balsamic vinegar
  • 1 Tablespoon walnut oil
  • Semi salted butter
  • Salt & pepper
  • 1 package of filo dough
  • 1 large Saint Marcelin
  • 17.5 oz (500g) oyster mushrooms
  • 1.5 (50g) walnuts

Instructions

  1. Remove the large parts of the broccoli and cut them into very small individual heads. Blanch them into boiling water for a few minutes, then place them into an ice water when they are still crispy to preserve their color. Drain them and set aside in the refigrerator.
  2. Rince quickly the oyster mushrooms with some cold water and fry them with some kitchen paper.
  3. For the sauce, sweat the shallots with some butter. Pour the wine and let reduce by 2/3. Add the balsamic vinegar and reduce again. Remove from the heat and finish by gently incorporating the walnut oil with a whisk, as well as a Tablespoon of diced butter. Season with salt and pepper and let cool.
  4. For the tartlets, preheat the oven to 350°F. In the meantime, make a stack of filo sheets for the crust. For this, brush each filo sheet with some melted butter. Repeat this process seven times by piling sheets and finish with some melted butter. Use a cookie cutter to cut circles in the dough.
  5. Place tart shells on a baking sheet lined with baking paper and crumble some Saint Marcelin cheese on top of it. Bake in the oven for 15 minutes.
  6. In the meantime, slightly fry the oyster mushrooms in a pan with some butter a couple of minutes. Season with salt and pepper and add in the mini brocoli bouquets.
  7. Place a thin layer of shallots (from the lukewarm walnut sauce) on top of each Saint Marcelin tartlet and nicely display some walnuts, oyster mushrooms and mini brocoli bouquets. Cover with some lukewarm walnut sauce then warm them up a couple of minutes in the oven before serving.

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