House Hotel Home baked coriander & oyster tartlet.
If you’re entertaining at home this is a perfect starter. You can have all the preparation done in advance and bake at the last minute. If you are really under pressure or afraid of pastry, there are great quality tartlet cases available pre made, we won’t tell…!
Ingredients 125g plain flour
1 egg yolk
12 fresh oysters
200g Ardsallagh soft goat’s cheese
Fresh chopped coriander
Take the soft butter, about 5g, & grease some tartlet tins. Sift the salt and flour together into a bowl and rub 90g of butter in to the flour mix. Rub the mix in your hands until you produce fine crumbs, & add the egg yolk to make a dough. Shape into a ball and then roll out the mix and cut to the size required for the tin. Line the tartlet tin with the pastry and trim the edges then cover and chill for about half an hour. Pre heat your oven to 200c remove pastry from the fridge and place in to the oven for about ten minutes until golden. Meanwhile add a teaspoon of butter to a hot pan, dice the shallots and sauté, until soft. Add the oysters, coriander and season to taste. Cook for about one minute. Remove your tartlet cases from the oven. Divide half of your goats cheese between the cases & add the goats cheese mix, crumble the rest of the goats cheese over the top of the tartlets and then bake for a further ten minutes. Best served with a dill & lime crème fraiche.
Julian Head Chef