Fennel and mushroom tartlets
Method
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Grease 4 x 10 cm/4 in tartlet tins. Roll out the pastry to about 3 mm/1/8 in thick, and use to line the prepared tartlet tins.
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Chill the lined tins for at least 30 minutes in the fridge.
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Preheat the oven to 180C/375F/Gas 4.
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Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10-15 minutes, until cooked and light brown. Remove from oven. Remove the paper and the beans and set aside.
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Turn the oven up to 220C/425F/Gas 7.
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Place all the vegetables and garlic on a baking sheet, drizzle with the light olive oil, and toss gently. Season with salt and pepper and bake in a hot oven for twenty minutes, or until lightly browned.
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To make the sauce, bring the cream to the boil in a small pan. Whisk in the butter, and add the lemon juice, herbs, and salt and pepper to taste.
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Take two garlic cloves from the vegetables, tease out the roast garlic from the skins, and mash it with the point of a knife. Add this rough mash to the cream mixture.
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To serve, fill each pre-baked tartlet shell with the vegetable mixture.
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Heat the tarts for a minute or two in the oven, and then present on warmed plates, surrounded with a little sauce.
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Serve with herby salad.
Ingredients
- 225g/8oz shortcrust pastry
For the filling
- 175g/6oz mushrooms, ideally mixed, such as brown caps, shiitake, oysters, trimmed where necessary
- 1 red onion, cut into 8 wedges
- 1 bulb fennel, cut into 1cm/0.5in slices, blanched and drained.
- 6 cloves garlic, lightly crushed in their skins
- light olive oil
- 100ml/3½fl oz whipping cream
- 100g/4oz unsalted butter, chilled and diced
- 1 tbsp lemon juice
- 1 tbsp snipped fresh chives
- 1 tbsp chopped parsley
To serve
- a handful of herby salad
Shopping List
Fennel and mushroom tartlets
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled