Jeff's Portobello Brie Tarts with Saffron Cream Sauce

December 18, 2015

Jeff Hooper, one of the chefs-in-training at The Cookery, was given the challenge of crafting a menu for the cafe's new Dinner and Movie series. Jeff's movie? Ratatouille. So how do you take animated food off the screen and put it onto the plate? Jeff made it look easy with these "lightning-y" mushroom tarts. Without the sauce they make a perfect pick-up party food, and are just as good.

Ingredients

2 5×5 pastry squares

1 large portobello mushroom

1 teaspoon fresh ground coffee

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

1/4 teaspoon cumin

8 teaspoons Brie cheese, rind removed

3 tablespoons shredded jack cheese

2 tablespoons butter

1/4 cup minced red onion

1/4 cup dry white wine

1/2 pinch saffron threads

1 tablespoon heavy cream

1/4 cup cold butter, cut in pieces

1 tablespoon fresh lemon juice

Salt and pepper to taste

Preparation

Tarts

Heat olive oil in saute pan
Season portobello slices with coffee grounds, salt, pepper and cumin. Saute until tender and set aside.
Butter a mini muffin tin and cut pastry squares in four tucking them into the tin with the corners exposed. Stuff each pastry with one slice of the portobello, 1 teaspoon Brie, and 1/2 teaspoon jack cheese. Wash the flaps with egg and seal the tart completely, covering the top.
Bake at 425 for 11-12 mins or until golden and crispy

Sauce

Reduce the red onions and white wine until translucent.
Lower heat, add saffron and cream, and whisk well. Add cold butter bit by bit while whisking, making sure not to let the mixture boil.
Add lemon juice, salt, and pepper to taste. Continue to whisk until a thin foam develops on top. Strain the reduction to remove the red onions and saffron threads.
Keep warm until ready to serve over the tarts.