Brown butter mushroom tartlet with bacon jam recipe
To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn.Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed.To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool.To make the tart, preheat the oven to 200C/180C Fan/Gas 6.On a baking sheet, roll out the pastry, keeping the parchment underneath.Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally.Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute.Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside.Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly.Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. To make the bacon jam, begin by setting a frying pan over high heat. Once hot, fry the bacon until crisp, this will take 5–7 minutes. Remove the bacon from the pan and set aside. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Reduce the heat to low, and add a splash of oil, if needed. Add the shallots and garlic and cook slowly until softened, this will take 10 minutes. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Once the shallots are soft, add the sugar, vinegar, honey and chilli to the pan. Cook gently over a low–medium heat, until the vinegar and sugar syrup has reduced in volume, this will take 5–10 minutes. Stir continually to ensure the shallot jam does not stick to the pan and burn. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. Add the crispy bacon to the jam and cook until thick and sticky, this will take a further 10 minutes. Add a pinch of salt to balance flavour if needed. Set aside. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the pickled mushrooms, combine the white wine vinegar, caster sugar, salt and pepper in a bowl. Add the mushrooms and set aside to pickle until needed. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. To make the tart, preheat the oven to 200C/180C Fan/Gas 6. On a baking sheet, roll out the pastry, keeping the parchment underneath. On a baking sheet, roll out the pastry, keeping the parchment underneath. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Score the edges of the pastry, making a 1cm/½in border and brush with egg wash all over. Place into the preheated oven and bake for 15 minutes. Place into the preheated oven and bake for 15 minutes. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Meanwhile, add all the roughly chopped mushrooms to a large sauté pan (do this in batches if you don't have a large enough pan). Cook over a high heat for 2 minutes, turning occasionally. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Add a pinch of salt and the brown butter. Stir to coat the mushrooms in the butter and cook for a further minute. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Stir in the garlic and thyme and cook over a low heat until the mushrooms release their liquids. Set aside. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Once cooked, remove the pastry from the oven and using a spoon, push down the middle of the pastry. Allow to cool briefly. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms. Spread the bacon jam over the cooked pastry, arrange the brown butter mushroom mixture on top and finish with the pickled mushrooms.