Mini Tarts with Chanterelles and Bacon with Bell Pepper Chutney
Ingredients
- For the dough
- 300 grams Pastry flour
- salt
- Pastry flour (for working the dough)
- 200 grams softened butter
- 1 egg
- butter (for the tartlet pans)
- Legume (for blind baking)
- For the filling
- 3 red onions
- 1 egg
- 300 grams Crème fraiche
- freshly ground peppers
- Nutmeg
- 400 grams fresh Chanterelle
- 1 red Bell pepper
- 5 mild chili peppers
- 2 Tbsps Ketchup
- 8 slices Bacon
- 2 Tbsps scallions
- 150 grams Corn salad (for garnish)
Preparation steps
Mix the flour with the salt and mound up on a work surface. Make a well in the center, cut the butter into small pieces and distribute around the flour. Beat the egg in the center, then mix all ingredients with a pastry knife until crumbly. Quickly knead into a smooth dough, form into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to180°C (approximately 350°F). Divide the dough into 8 equal portions and roll out to the size of the tartlet pans on a floured surface. Place the dough in the buttered tartlet pans, forming an edge. Cover with parchment paper and dried beans and blind bake for 5 minutes in the preheated oven.
Meanwhile, peel the onions and chop finely. Stir in the egg and crème fraîche and season with salt, pepper and nutmeg. Remove the tart shells from the oven, allow to cool briefly and fill with the onion mixture. Trim the chanterelles and cut into smaller pieces as needed. Distribute among the tartlets. Bake for another 10 minutes in the preheated oven.
For the chutney, cut the bell pepper and chilies in half, remove the seeds and chop finely, then mix with ketchup and season with salt. Cook the bacon in a dry pan until crispy.
Remove the tartlets from the oven and arrange on plates atop lettuce. Garnish with chives and bacon and serve with the chutney.
