Courgette tart with crispy oysters and oyster cream

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tart

  • 1 tbsp vegetable oil, plus extra for brushing
  • 1 white onion, roughly chopped
  • 100g/3½oz ready-made puff pastry
  • 2 courgettes, thinly sliced into rounds
  • few sprigs fresh chervil and tarragon, to garnish
  • salt and freshly ground black pepper

For the crispy oysters

  • vegetable oil, for deep-frying
  • 2 free-range eggs, beaten
  • 50g/1¾oz panko breadcrumbs
  • 2 oysters, freshly shucked

For the oyster cream

  • 40g/1½oz unsalted butter
  • 1 shallot, peeled and diced
  • 2 fresh tarragon sprigs
  • 2 tbsp white wine
  • splash white wine vinegar
  • 4 tbsp double cream
  • 6 oysters, freshly shucked and juice retained
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