Open the oysters over a bowl to catch their juice, taking care not to damage the oysters. Rinse them in their own water to remove shell fragments, strain the juice, and reserve.
Prepare the shortcrust pastry dough and roll it thinly on a floured surface. Cut out 10-12 cm circles and line small tartlet molds. Blind-bake briefly until lightly golden.
Finely julienne the white part of the leek and blanch in boiling salted water. Refresh under cold water, drain well, and set aside. Repeat with the peeled carrot.
In a small sauté pan, gently sweat the julienned carrot and leek in butter, seasoned with freshly ground black pepper.
Rehydrate the dried black mushrooms in warm water, finely chop, and reserve. Do the same with the seaweed cocktail.
In another pan, combine the reserved oyster juice with the whipping cream and a grind of black pepper. Poach the oysters gently for 30 seconds to warm them without overcooking. Remove oysters and keep the sauce warm.
Warm the tartlet shells in the oven. Place the poached oysters on the bases.
Arrange chopped black mushrooms and diced tomatoes around the oysters, then top with the julienned vegetables.
Finish the sauce by whisking in the remaining butter (monter au beurre), spoon over the tartlets, and garnish with chopped chervil and a final grind of pepper.
Black mushrooms and seaweed cocktail are available at fine delicatessens.
Creation by Chef Hubert
