Mushroom Tarts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 398 kcal | (19 %) | ||
| Protein | 7.1 g | (7 %) | ||
| Fat | 27.5 g | (24 %) | ||
| Carbohydrates | 31 g | (21 %) |
Ingredients
- For the crust
- 250 grams Pastry flour
- 1 pinch salt
- 150 grams butter
- 1 medium egg yolk
- 3 Tbsps cold water
- Parchment paper
- dried Peas (for blind baking)
- For the filling
- 400 grams button Mushroom
- 2 shallots
- 1 garlic clove
- 1 Tbsp vegetable oil
- 2 Tbsps Anisette
- 80 milliliters Wild mushroom borth
- salt
- peppers
- 1 bunch parsley
- For the salad
- 100 grams mixed Lettuce
- 10 Radish
- 40 grams soybean sprout
- 1 Tbsp Vinegar
- salt
- freshly ground pepper
- 2 Tbsps olive oil
Preparation steps
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.
Carefully remove the tarts from the molds and fill with the mushroom mixture. Serve on plates alongside the salad.
