Free Nuts in the Kitchen by Susan Herrmann Loomis Page A

walnut pieces, lightly toasted and minced
    Freshly ground white pepper to taste
    FOR THE WALNUT OIL VINAIGRETTE:
    1 tablespoon fresh lemon juice
    Fine sea salt to taste
    ¼ cup (60 ml) walnut oil, preferably Leblanc brand
    Fleur de sel for garnish
    Note: When choosing cultivated mushrooms, look for those that are slightly open near the head of the stem; they are more mature than those that are tightly closed and will offer more flavor. Note too, that during wild-mushroom season, you can substitute any mushrooms, including cèpes, chanterelles, or morels.
    When you flip the tart and remove the pan, great care must be taken not to be burned by the steam issuing from the pan.
     
    1. Preheat the oven to 425°F (220°C). Heavily oil a 9-inch (22.5-cm) tarte Tatin pan or a heavy ovenproof skillet.
     
    2. Roll out the pastry on a lightly floured surface into an 11-inch (28-cm) round. Place the round on a parchment paper–lined baking sheet and refrigerate for at least 30 minutes and up to several hours. The pastry can also be frozen at this point.
     
    3. Heat the goose fat in a 12-inch (30-cm) nonstick skillet over moderate heat until hot but not smoking. Add the mushrooms, season lightly with salt, and sauté just until they wilt and begin to give up their juices, about 5 minutes.
     
    4. Mince half the parsley.
     
    5. Reduce the heat and add the thyme, garlic, the minced parsley, and half of the minced walnuts. Cook, stirring regularly and shaking the pan, until the mushrooms have reabsorbed most of their juices, a minute or two more. Season generously with salt and pepper and remove from the heat.
     
    6. Transfer the mushroom mixture to the tart pan or skillet. Place the filled pan on a baking sheet. Remove the pastry from the refrigerator and place it on top of the mushroom mixture, gently pushing the edges of the pastry down around the edge of the pan. Return to the oven and bake until the pastry is golden, 20 to 25 minutes.
     
    7. While the tart is baking, prepare the vinaigrette: In a small bowl, combine the lemon juice and salt and whisk to dissolve the salt. Add the walnut oil and whisk to combine. Taste for seasoning.
     
    8. Remove the tart from the oven. Immediately place a serving platter with a lip atop the skillet. Quickly but carefully flip the skillet so that platter is on the bottom. Using a spatula or an offset knife, lift the skillet off the platter and let the burst of steam float away, then remove the skillet from the platter. If any mushrooms stick to the pan, gently transfer them to the top of the pastry.
     
    9. Mince the remaining parsley and sprinkle atop the mushrooms with the remaining walnuts. Drizzle with the walnut oil vinaigrette, season with fleur de sel, and serve.

 
     
    Tomato and Pistachio Croustillant
    Makes 8 single-serving tarts
    Elegant. Easy. Delicious. Who could ask for anything more? Use very ripe, sweet tomatoes for this and a drizzle of pistachio oil.
    One recipe On Rue Tatin’s Tender Tart Pastry (Chapter The Basics)
    8 ripe medium tomatoes, sliced ½ inch (1.25 cm) thick
    3 tablespoons (45 ml) olive oil
    Sea salt and freshly ground black pepper
    6 small sprigs rosemary
    10 sprigs thyme
    2 sprigs summer savory or rosemary
    About 4 teaspoons pistachio oil
    ¼ cup (about 30 g) salted pistachios, coarsely chopped
    Note: Croustillant means “crisp” in French, and the pastry is very crisp, almost like puff pastry.
    I recommend assembling these at least 30 minutes and up to an hour before you plan to serve them, so the pastry and the topping have a chance to meld.
     
    1. On a flat work surface, roll out the pastry to a 1 / 8 -inch (.3 cm) thickness. Working quickly, cut out eight 5-inch (13-cm) circles from the pastry, transfer them to baking sheets, and chill for 1 hour.
     
    2. Preheat the oven to 350°F (175°C).
     
    3. Arrange the tomato slices on the bottom of two nonreactive baking dishes. Drizzle the olive oil over the tomatoes, sprinkle generously with salt and pepper,