Garlic Escargots and Mushroom Tart

Ease of preparation rating: Medium.

Yield:  4 servings.

Paris Butter

Ingredients:

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.

Garlic and Escargot Mushroom Tart

Ingredients:

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 375^oF (190^oC).

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.