Shallot Tarts With Wild Mushrooms And Pumpkin Sauce
• 350g shallots • 1⁄2 cup sugar • 1⁄3 cup sherry vinegar • 1T fresh oregano, chopped • 2T unsalted butter • 350g puff pastry • 250g wild mushrooms • 2T olive oil • 4T Danish feta • salt and freshly ground black pepper Blanch the shallots in boiling water for five minutes, drain and allow to cool. Heat the sugar and the shallots together in a nonstick pan, stirring constantly, allowing the sugar to caramelise. Add the sherry vinegar and oregano, and cook until the caramel coats the shallots. Add the butter and stir through. Remove the shallots from the heat and set aside. On a lightly floured surface roll the puff pastry out into a square (24x24cm). Cut into four 6x24 cm rectangles. Divide the shallots into four equal portions and arrange them neatly on the pastry. Sauté the mushrooms in the olive oil until golden. Neatly arrange equal amounts on each tart on top of the shallots. Sprinkle the feta over the top and season. Bake at 180oC for 20 minutes.