Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

We love how baked hollandaise sauce has a rich, custard-like texture. Here we've combined it with spring garlic, which is one of the first signs of warmer weather. We love its bright green stems and delicate garlic flavor. Fresh asparagus tops of this seasonal spring tart, perfect for entertaining any time of day.

 

Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

ingredients


For the Spring Garlic Hollandaise:

3 Egg Yolks
1½ T Lemon Juice
½ C Clarified Butter
2 sprigs Sping Garlic / whole
½ t Jansal Valley® Espelette Pepper Powder
1 sprig Spring Garlic / chiffonade
Salt / to taste
 

For the Tarts:

4 C Mushrooms / Morel or Chanterelle / minced
1 C Shallot / minced
1 t Garlic / minced
Salt & Pepper / to taste
1 bunch Asparagus / 2” pieces / blanched
(8) 1¾” Domaine de Provence® Neutral Tart Shells
Spring Garlic Hollandaise / prepared according to recipe below
Grated Gruyere / optional / as garnish

 

 
 

method


For the Spring Garlic Hollandaise:

Be sure to prepare this delicate sauce as close to service as possible.
In a small pot, melt butter and whole spring garlic sprigs together over very low heat, about 5 minutes, allowing garlic to steep in butter, releasing flavor.
Meanwhile, in a blender, add egg yolks and lemon juice, combining quickly. With the blender running on med-high, slowly pour in the melted, garlic-infused butter.
The speed from the blender and heat from the melted butter will create a creamy and fluffy, yet fool-proof Hollandaise.
Finish the sauce with chiffonade spring garlic, espelette pepper, and salt to taste.
Keep the sauce warm in a small sauce pan close to the oven or warm stove-top when not in use.
 

For the Tarts:

Sweat mushrooms, shallots, and garlic over low heat until mushrooms are tender, about 20 minutes. Allow to cool completely before spooning into tart shell.
Arrange the blanched asparagus spears over the mushroom mixture. Finish the tarts Hollandaise, garnished with grated Gruyere or minced shallot & lemon juice for an elegant, simple appetizer.

 
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