Wild mushroom and Fontina Tarts |
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Serves 2 to 4 people
Ingredients 25g dried wild mushrooms 1 red onion, chopped 30ml olive oil 2 garlic cloves, chopped 30ml medium-dry sherry 1 egg 120ml single light cream 25 fontina cheese, thinly sliced salt and ground black pepper rocket (arugula) leaves, to serve
For the pastry 115g wholemeal (whole-wheat) flour 50g unsalted (sweet) butter 25g walnuts, roasted and ground 1 egg, lightly beaten
Method 1. To make the pastry, sift the flour into a bowl and rub in butter with your fingertips until the mixture resembles fine breadcrumbs. Add the nuts then egg and mix to a soft dough. Gather into a ball, wrap, then chill for 30minutes. 2. Meanwhile, place the dried wild mushrooms in a bowl and add 300ml boiling water. Soak for 30minutes. Drain well and reserve the liquid. Cook the onion in the oil for 5 minutes, then add the garlic and cook for about 2 minutes, stirring. 3. Add the soaked mushrooms and cook for 7 minutes over a high heat until the edges become crisp. Add the sherry and the reserved mushroom soaking liquid. Cook over a high heat for about 10minutes, until the liquid has evaporated. Season to taste with salt and pepper and set aside to cool. 4. Preheat the oven to 200°C. Lightly grease four 10cm tarlets tins (muffin pans). Roll out the pastry on a lightly floured work surface and use to line the tart tins. 5. Prick the pastry bases all over with a fork, line with baking parchment and baking beans and bake blind for about 10minutes. Remove the paper and beans. 6. Whisk the egg and cream to mix, add to the mushroom mixture, then season to taste with salt and pepper. Spoon the filling into the pastry cases, top with cheese slices and bake for about 15-20minutes, until the filling is set. Leave to cool slightly, then serve warm with rocket.
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