Tomatoes
were originally called love apples and are therefore particularly
appropriate for Valentine's day..
(Serves
2)
Ingredients
175g/6oz
puff pastry
3 shallots
1 clove garlic
25g/1 oz butter/margarine
100g/4oz oyster mushrooms
50g/2oz button mushrooms
2 tbsp brandy
100g/4oz sunblush tomatoes
salt and pepper to taste
1 tbsp olive oil
To garnish sprigs of basil
To serve rocket and baby spinach or a mixed herb salad
Method
1.
Preheat the oven to 200°C/400°F/Gas
6.
2. Roll out the pastry and use to line two 10cm/4 inch loose bottomed flan rings.
Place on a baking sheet and bake blind for 10-15 minutes until the pastry is
golden.
3. Sauté the shallots and one clove of garlic in butter or vegan
margarine until golden (about 10 minutes on a low heat). Add the mushrooms
and continue
cooking for another 5 minutes. Add the brandy and cook for a further 2 minutes.
Slice four pieces of sun-blush tomato and stir into the mushrooms. Season to
taste.
4. To make the purée: Sauté half the remaining tomatoes and the
clove of garlic in olive oil until very soft, then add 30 ml/2 tablespoons of
water and continue cooking gently for a further 5-10 minutes. Season to taste
and then purée. Chop the rest of the tomatoes finely and stir into the
puree.
5. Divide the shallot and mushroom filling between the two tart bases,
place on a baking sheet and warm through in the oven for 5 minutes. Place
each one
on a warm plate. Gently heat the purée through in a saucepan and drizzle
some around the tarts. Garnish with sprigs of basil. Serve with a spicy or herby
salad. Extra purée can be served in a jug on the side.
 © Copyright
The Vegetarian Society 2002
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