Mushroom Tarts

For the crust, mix the flour with salt in a bowl. Cut the butter into pieces. Stir in the egg yolk and water and chop everything with a pastry knife until crumbly, then quickly knead by hand until smooth. Roll out thinly on a floured surface. Line 6 greased tartlet pans (12-15 cm diameter) (approximately 5-6 inches) with the dough and trim the edges. Prick the dough several times with a fork. Cover with a piece of parchment paper and sprinkle dried peas on it. Blind bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180 degrees) for 15-18 minutes. Remove the peas and parchment paper and set aside to cool.

For the filling, trim and halve the mushrooms. Peel the shallots and garlic and chop finely. Heat the oil and sauté the mushrooms, then add the shallots and garlic. Deglaze with anisette, pour in the broth and cook until evaporated. Season with salt and pepper. Rinse the parsley, shake dry and chop finely. Mix into the mushrooms.

For the salad, rinse the lettuce, tear into bite-sized pieces and spin dry. Rinse and trim the radishes and cut into slices. Rinse the sprouts. Whisk the vinegar with salt, pepper and oil. Toss all the salad ingredients with the dressing to coat.