Food recipes

Mushroom & hazelnut tartlets


Delicious tart recipe, these mushroom and hazelnut tartlets provide both melting and crunchy.

Ingredients for 4 persons :

  • 1 ready-made shortcrust pastry
  • 600 g of mushrooms (mixture of trumpets of death, chanterelles, porcini mushrooms, button mushrooms ...)
  • 250 g of celeriac
  • 20 g of crushed hazelnuts
  • 2 shallots
  • 4 eggs
  • 35 cl of milk
  • 15 cl of liquid cream
  • 5 branches of parsley dish
  • Salt pepper.

Mushroom & hazelnut tarts

Arrange the dough in four small tart molds.

Place the mussels in the refrigerator and preheat the oven to 180 ° C.

In a pot,

  • Cook the washed celery cut into small pieces in the milk for 20 minutes.
  • Mix before adding the cream and eggs.
  • Salt and pepper.

Bake the dough for 15 minutes to preheat it.

- Wash, drain and pass the mushrooms on absorbent paper.

In a very hot pan,

  • Brown the mushrooms over medium heat.
  • When there is no more cooking water in the pan, lower the heat and add the peeled and minced shallots.
  • Sprinkle with chopped parsley.

Pour the celery mixture over the tart shells, add the mushrooms, sprinkle with crushed hazelnuts.

Bake for 25 minutes.

Mushroom and hazelnut tartlets: © David Japy

Video: Campagne Terrine Bruno Albouze (October 2020).