Tartlets with Forest Mushrooms
by Editorial Staff
For the filling, take wild mushrooms and simmer in sherry and cream, and to emphasize the mushroom taste, add a handful of fried walnuts to the tartlet dough.
Servings: 4
Ingredients
- Forest mushrooms, dried – 25 g (1/2 cup)
- Olive oil – 30 g (2 tablespoon. L.)
- Red onion (finely chopped) – 1 pc.
- Garlic (chopped) – 2 cloves
- Sherry dry – 30 g (2 tablespoon. L.)
- Egg – 1 pc.
- Low-fat cream – 120 g (1/2 cup)
- Fontina cheese (cut into thin strips) – 25 g
- Salt and black pepper to taste
- Lettuce leaves (optional)
For the dough:
- Coarse wheat flour – 120 g (1 glass)
- Unsalted butter – 50 g (4 tablespoon. L.)
- Walnuts (roasted and ground) – 25 g (1/4 cup)
- Egg (slightly beaten) – 1 pc.
Directions
- Prepare the dough. Mix flour with butter until a crumbly mass is obtained. Add nuts to this mass, and then eggs, mix well (you should get a soft, homogeneous dough). Form a ball from the dough, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes.
- Meanwhile, soak the mushrooms in 300 grams of hot water and leave for 30 minutes. After that, drain the mushrooms, and reserve water, it will be needed in the future.
- Heat the olive oil in a large skillet, add the onions and fry, stirring occasionally, for about 5 minutes, then add the garlic and cook, stirring occasionally, for another 2 minutes.
- Place the mushrooms in a skillet with onions and garlic and cook, stirring occasionally, for about 7 minutes. Pour the contents of the pan with the reserved liquid with mushrooms and sherry, cook over high heat until the liquid has completely evaporated, about 10 minutes. Season with salt to taste, stir and set aside.
- Turn on the oven to preheat to 200 degrees. Lightly grease 4 ovenproof tins with a diameter of 10 cm with oil. Remove the dough from the refrigerator and roll it out onto a floured surface into a thin layer. Cut out the circles and place them in the prepared molds. Put pieces of parchment inside the dough, cover with legumes, and put in a preheated oven for 10 minutes. Remove the tartlets from the oven, remove the beans and parchment.
- In the meantime, beat the eggs with cream, pour the mushroom mixture with this mass. Put the filling in lightly baked tartlets, sprinkle with cheese slices on top, and put in the oven for another 16-20 minutes. Serve hot tartlets with salad leaves.
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