Tarts with Mushrooms and Spinach, with Potato Fondants and Leeks in Mustard Sauce
Main Dishes • World
Description
Tarts with Mushrooms and Spinach, with Potato Fondants and Leeks in Mustard Sauce
Ingredients
- Aspen mushrooms 30 oz
- Spinach 5 oz
- Dried Chinese mushrooms 0 oz
- Salad Potatoes 2 pieces
- Leek 2 stalks
- Shallot 2 heads
- Wheat Flour 10 oz
- Chicken Egg 1 piece
- Whole egg 1 piece
- Garlic 5 cloves
- Butter 15 oz
- Olive Oil 1 tablespoon
- Truffle Oil 2 teaspoons
- Dry White Wine 5 fl oz
- Chicken Broth 15 fl oz
- Dijon Mustard 1 tablespoon
- Heavy cream 5 fl oz
- Thyme 5 stalks
- Salt to taste
- Tarragon 1 tablespoon
- Chives to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough, rub the butter (100 g) with the flour and salt (2 g), then mix in the beaten egg and yolk into the resulting crumbs. Knead the dough until smooth, wrap in plastic wrap, and refrigerate for half an hour, then roll out to a thickness of 3 mm, place in molds, and put in the refrigerator for ten minutes.
Step 2
Line the dough with parchment paper and fill it with baking beans. Bake for a quarter of an hour at 355°F, remove the beans and paper, and bake for another five minutes. Allow the tarts to cool slightly.
Step 3
Peel the potatoes, cut out four cylinders, and fry them in butter (100 g) on their bases until the fondants are golden brown. Add two cloves of garlic, a couple of sprigs of thyme, and broth, bring to a boil, reduce the heat, cover the fondants with parchment, and cook until tender.
Step 4
Chop the leeks coarsely and sauté until soft in a mixture of butter (50 g) and olive oil, pour in 100 ml of wine and reduce by two-thirds, mix in the mustard, season with salt and pepper.
Step 5
Soak the dried mushrooms in hot water for twenty minutes, then strain the infusion. Sauté the shallots and two cloves of garlic in butter (100 g), after a couple of minutes add all the mushrooms, cook until browned, add 100 ml of wine, remaining thyme, salt, pepper, and mushroom infusion. Reduce almost all the wine, mix in the truffle oil, and after half a minute add the cream, chives, and tarragon.
Step 6
Sauté a clove of garlic in the remaining butter, then wilt the spinach in the same pan, seasoning with salt and pepper.
Step 7
Fill the tarts with spinach, top with mushrooms, and serve with potato fondants and leeks.
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