Magazine article The Spectator

Tarte Fine of Pumpkin and Onions with Langoustines and Rosemary Butter

Magazine article The Spectator

Tarte Fine of Pumpkin and Onions with Langoustines and Rosemary Butter

Article excerpt

A suitably seasonal recipe from Phil Howard, Michelin two-star chef and patron of The Square, 6-10 Bruton St, London W1.

Serves 4.

500g puff pastry

4 Spanish onions, finely sliced

150g finely sliced pumpkin

150g butter

12 large langoustine tails, sliced off

50ml double cream

1 clove garlic

1 tsp thyme leaves

1 tbsp olive oil

For the rosemary butter:

Make this the day before. This is the minimum quantity you can make but it keeps for up to a month in the freezer and a week in the fridge.

4 shallots

100ml white wine

100ml beer

10 black peppercorns

1 bay leaf

1 bunch rosemary

500g unsalted butter (at room temperature)

Salt and pepper dot

Slice the shallots finely, place in a pan, cover with the white wine, beer and add the peppercorns, bay leaf and a pinch of salt.

Reduce to a glaze.

Pick and chop the rosemary finely. While this is happening place the butter in a food mixer and whisk until light and fluffy. In a fine sieve now squeeze the resulting syrup from the shallots into the butter; add the rosemary and season with salt and pepper.

Mix again.

Put out a length of cling film, spoon in the butter, roll into a log and chill. …

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