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Mushroom Tartlets Recipe
 
 
Per Hallundbaek, Falsled Kro, Danemark
Per Hallundbaek, Falsled Kro, Danemark
Flavors of Norway
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Resting time: 4 hours
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
Serve as an accompaniment to chicken roasted in a salt crust.
Ingredients
Ingredients for 4 servings
Tart pastry
- 135 g (5 oz.) flour
- 67.5 g (4 1/2 tbsp.) butter
- 20 g (2/3 oz.) egg yolk (4 tsp.)
- 5 g (1 tsp.) salt
- 5 g (1 tsp.) sugar
- 50 ml (3 tbsp.) water
Filling
- 50 g (2 oz.) chanterelles
- 50 g (2 oz.) porcini mushrooms
- 1/2 tsp. butter
- 1/2 clove garlic
- 1 shallot
- 1/2 tsp. parsley
- 100 ml (6 tbsp.) milk
- Salt and pepper
- Olive oil
Method

Making the dough (or use pre-made dough)

  1. Mix the dough ingredients together until smooth, wrap the dough in plastic wrap and let it rest for four hours in the refrigerator.
  2. Roll it out thinly with a rolling pin or using the thinnest setting of a pasta machine and cut into 8 cm diameter circles.
  3. Place the circles in small tart forms, place a new tart form over it and fill with beans. Bake at 175° C (340° F) for 10 minutes. (Pre-baked tart shells may also be used.)

Making the filling

  1. Chop the mushrooms, shallots and parsley.
  2. Sauté the mushrooms in a little oil; add the butter, shallot and parsley and cook 1 minutes longer. Season with salt and pepper and place in the tart shells.
  3. Heat the milk, season it with salt and pepper, foam it with a hand mixer and pour over the tarts.


 
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