Garlic Escargots and Mushroom Tart Recipe
This Garlic Escargots and Mushroom Tart recipe combines buttery puff pastry, tender escargots, roasted mushrooms, and rich Paris butter into a decadent French-inspired appetizer. Featured on Fish the Dish with host Spencer Watts, this elegant dish delivers bold garlic flavour and flaky texture, making it perfect for upscale entertaining or special occasions.
The Inspiration
Inspired by classic French escargots à la bourguignonne, this recipe transforms a traditional dish into a modern, shareable tart. On Fish the Dish, Spencer Watts is known for taking refined culinary concepts and adapting them into approachable, visually stunning plates, and this Garlic Escargots and Mushroom Tart recipe captures that philosophy perfectly.
Escargots are traditionally served in garlic butter, highlighting their tender texture and ability to absorb rich flavours. This recipe builds on that idea by pairing them with roasted mushrooms, which add an earthy depth that complements the escargots beautifully. The addition of puff pastry introduces a flaky, buttery base that transforms the dish into a composed appetizer rather than a standalone bite.
Ingredients
- Paris Butter
- 1/2 small white onion, diced
- 2 garlic cloves, minced
- 2 tablespoons (30ml) canola oil
- 1 cup (240ml) butter
- 2 tablespoons (30ml) capers, chopped
- 1 tablespoon (15ml) Dijon mustard
- 2 anchovy fillets, diced
- 1 tablespoon (15ml) paprika
- 1 tablespoon (15ml) fresh thyme, chopped
- Zest and juice of 1 lemon
- 1 egg
- Salt and pepper, to taste
Method
- Place all ingredients in a food processor and blend until color is uniform throughout the butter.
- Remove the butter and spread onto plastic wrap.
- Roll the plastic wrap around the butter to form a roll at least 2 inches in diameter.
- Holding both tips of the plastic wrap, roll the butter until it tight.
- Place in refrigerator for an hour, until it is hard.
Ingredients
Garlic and Escargot Mushroom Tart
- 2 sheets frozen puff pastry
- 16-20 escargots
- 16-20 button mushrooms
- Paris Butter
- 1 egg
- 3 tablespoons (45ml) canola oil
- Salt and pepper, to taste
Method
- Preheat oven to 375oF (190oC).
- Cut thawed puff pastry into 4 rounds which have 4-5 inches in diameter.
- Whisk egg in a bowl, and brush the top of the puff pastry with egg wash.
- Place 4-5 escargots over each round.
- Remove stems from the mushrooms.
- Coat the mushrooms heads with oil, salt and pepper.
- Put on a baking tray and bake for 6-8 minutes.
- Place a roasted mushroom head over each escargot.
- Put the tarts on a baking tray with parchment paper, and bake for 10-12 minutes or until pastry starts to turn golden brown.
- Remove from the oven.
- Take the log of Paris butter out of the refrigerator, and remove plastic wrap.
- Cut 1/3 inch circular slices, and place in the center of each tart over the mushrooms and escargots.
- Put the tarts back in the oven for 3-4 minutes.
- Serve immediately.
Serving Suggestions
This Garlic Escargots and Mushroom Tart recipe is perfect for elegant appetizers, dinner parties, or special occasions where refined flavours take centre stage. Serve the tarts warm, straight from the oven, allowing the melted Paris butter to coat the escargots and mushrooms for maximum richness.
Pair these tarts with light, fresh sides such as simple green salads or lightly dressed arugula to balance the richness of the pastry and butter. They also work beautifully as part of a multi-course meal, alongside seafood dishes or other French-inspired appetizers.
Final Thoughts
This Garlic Escargots and Mushroom Tart recipe is a luxurious fusion of French culinary tradition and modern presentation. The combination of flaky puff pastry, tender escargots, earthy mushrooms, and rich Paris butter creates a dish that is both indulgent and refined.
Inspired by the bold and creative cooking style of Fish the Dish with Spencer Watts, this recipe demonstrates how classic flavours can be reimagined into elegant, approachable dishes for home cooks. It’s a perfect balance of texture, flavour, and visual appeal.