- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 60 g unsalted butter
- 80 g morel mushrooms, halved
- 80 g cep mushrooms, halved
- 80 g St. George's mushrooms, halved
- 2 shallots, finely diced
- 1 clove garlic, crushed
- 1 tbsp chopped parsley
- 2 tsp tomato purée
- a splash of marsala
- a splash of double cream
- black pepper
For the tarte base:
- 450 g puff pastry, divided into 4 equal pieces
- flour, for rolling
- egg yolks, beaten, for glazing
For the mint dressing:
- 24 mint leaves
- 4 tbsp balsamic vinegar
- 6 tbsp olive oil
- black pepper
For the salad:
- iceberg lettuce
- black potatoes, boiled and sliced
- wild asparagus
- flat leaf parsley, to garnish
1. Place the butter and shallots in a heavy-based frying pan. Gently heat and sweat for a couple of minutes.
2. Add the garlic and mushrooms and cook for a further 2 minutes then mix in the tomato puree and Masala wine.
3. Bring to the boil and allow to reduce, then add the cream, bring back to the boil and stir thoroughly.
4. Simmer gently until the sauce coats the mushrooms, then add the parsley and season to taste with salt and freshly ground pepper.
5. Preheat the oven to 180ºC/gas 4. Prepare the pastry cases by rolling out the four puff pastry portions into 4 equal-sized squares.
6. Brush the pastry circles with egg yolk, place on a baking sheet and bake in a preheated oven for 12-15 minutes.
7. Make the mint dressing by processing the fresh mint leaves, balsamic vinegar, olive oil, salt and freshly ground pepper in a food processor.
8. To serve, divide the mushroom casserole into the warm pastry cases. Place the lettuce leaves and asparagus tips on 4 serving plates with the sliced potatoes and drizzle over the mint dressing. Serve the tartes with the salad.
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