Escargot Recipe

Prepare escargot

Rinse drained escargot briefly under cold water, pat dry with paper towels and set aside.

Cook aromatics

In a small skillet over medium heat, melt 4 tbs unsalted butter. Add minced garlic and finely minced shallot and sauté for 1–2 minutes until fragrant but not browned.

Deglaze & finish filling

Add 30 ml white wine to the skillet and simmer 1 minute to reduce slightly. Stir in chopped parsley, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Add the escargot and toss for 1–2 minutes until warmed through and coated. Remove from heat and keep warm.

Place drained sun-dried tomatoes (60 g), 45 ml olive oil, 10 ml sherry vinegar, 0.25 tsp smoked paprika, 0.25 tsp salt and 0.125 tsp black pepper in a blender or food processor. Blend until smooth and emulsified, scraping down sides as needed. If too thick, add 1–2 tsp water or more olive oil to reach a spreadable emulsion. Taste and adjust seasoning. Reserve 2–3 tbs for plating and a couple of tbs to brush on pastry before baking.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment.

If using one sheet of rolled flaky pie crust, cut into 12 equal rounds (about 7–8 cm / 3 in) using a cutter. Alternatively, cut into 6 slightly larger rounds and bake as open-faced tartlets. Transfer rounds to the prepared baking sheet.

Brush a thin layer (about 1 tsp each) of the sun-dried tomato emulsion onto each pastry round, leaving a small border.

Place one warmed escargot in the center of each round. Sprinkle about 4–5 g (roughly a tablespoon) of crumbled blue cheese over each escargot (so cheese melts and flavors the snail).

Beat 1 egg with 1 tsp water to make egg wash. Lightly brush pastry edges with egg wash to promote browning.

Bake in preheated oven 10–14 minutes until pastry is puffed and golden and blue cheese is slightly melted. Remove from oven and let rest 2 minutes.

While pastry bakes, make the lemon-shallot vinaigrette: In a small bowl combine juice of 1 lemon, 30 ml olive oil, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt and 0.125 tsp black pepper. Whisk until emulsified. Add the very thinly sliced 1/2 shallot and let sit 2 minutes to mellow.

Toss 60 g baby arugula and thinly sliced 1/2 fennel bulb with the vinaigrette just before serving. Taste and adjust seasoning.

Arrange 3 escargot pastries per plate (or as desired). Spoon a small smear (about 1 tsp) of reserved sun-dried tomato emulsion beside or under each pastry for color and extra flavor.

Place a small handful of the dressed arugula-fennel salad alongside the pastries. Drizzle a few drops (about 5 ml) of fresh lemon juice over the salad and the pastries if desired.

Garnish with chopped parsley. Serve warm.