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.
Remove the tartlets from the oven and arrange on plates atop lettuce. Garnish with chives and bacon and serve with the chutney.