Wild Mushroom and Fontina Tartlets 🍄🧀
Recipe Details:
- Name: Wild Mushroom and Fontina Tartlets
- Source: From The Best-Ever Pastry Cookbook by Catherine Atkinson
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: 554.7 per serving
- Keywords: Quick and Easy (< 60 Mins), Vegetable
Description:
Indulge in the delightful flavors of these Wild Mushroom and Fontina Tartlets, a savory delight straight from the pages of The Best-Ever Pastry Cookbook by Catherine Atkinson. These tartlets boast a harmonious blend of earthy wild mushrooms, rich Fontina cheese, and a whole wheat walnut pastry that adds a delightful crunch to every bite. Perfect for a cozy brunch or an elegant appetizer, these tartlets are sure to impress!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Whole wheat flour |
| 1/4 | Butter |
| 1/2 | Ground walnuts |
| 1 | Egg |
| 1/2 | Water |
| 1 1/2 | Olive oil |
| 2 | Red onion |
| 1 | Garlic |
| 2 | Dry sherry |
| 2 | Eggs (for filling) |
| 1 | Fontina cheese |
| 1 | Handful of arugula |
Instructions:
Pastry:
- Sift the whole wheat flour into a large mixing bowl, ensuring to include any bits of bran caught in the sifter.
- Rub or cut in the butter until the mixture resembles fine breadcrumbs.
- Stir in the ground walnuts.
- Add the egg and mix until a soft dough forms.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. If chilling longer, allow the dough to sit at room temperature briefly before rolling.
Tartlets:
- While the pastry chills, soak the mushrooms in boiling water. Drain through a fine sieve and reserve the liquid.
- Heat olive oil in a large frying pan over medium-high heat.
- Sauté the onions until softened and lightly golden, about 5 minutes.
- Add the garlic and sauté for an additional 2 minutes.
- Add the soaked mushrooms to the pan and cook for about 7 minutes over high heat.
- Pour in the sherry and reserved mushroom liquid, cooking until all the liquid evaporates. Season with salt and pepper to taste, then set aside to cool.
- Preheat the oven to 400°F (200°C). Butter four 4-inch tartlet tins or mini-quiche pans.
- Roll out the chilled pastry on a lightly floured surface and line the tartlet tins.
- Prick the pastry all over with a fork, line with foil, and fill with baking beans, rice, or pie weights for blind baking.
- Bake for 10 minutes, then remove the foil and weights. This pre-baking step ensures a crisp crust.
- In a separate bowl, lightly whisk together the eggs and cream. Mix in the cooled mushroom mixture and season to taste.
- Spoon the filling into the pastry shells and top with slices of Fontina cheese.
- Bake at 400°F (200°C) for about 20 minutes, or until the filling is set and the cheese is golden and bubbling.
- Serve the tartlets warm, accompanied by a handful of fresh arugula for a delightful finish.
Enjoy Your Culinary Creation! 🍽️
