Cepe & Parsley Tartlets
 
 
Author:
Recipe type: appetizer, entree
Cuisine: French
Ingredients
  • 8 oz / 230 g puff pastry, homemade or store-bought, defrosted if frozen
  • 4 tbsp / 60 g unsalted butter
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 and ⅓ lbs / 580 g fresh cèpes (porcini), sliced in half (or any variety of mushrooms available to you)
  • Fine sea salt and freshly ground black pepper
  • A bunch of fresh parsley, leaves removed and chopped
  • Extra-virgin olive oil for drizzling
Instructions
  1. Instructions:
  2. Preheat the oven to 350°F/180°C.
  3. Prepare the pastry. On a lightly floured surface, roll out the pastry to ¼ inch thick. Cut out four 4½ inch circles with a pastry cutter or knife. Prick the pastry circles all over with a fork, arrange on a parchment-lined baking sheet, and cover with another piece of parchment paper. To prevent the pastry from puffing up too much, place another baking sheet on top.
  4. Bake for 10 minutes. Remove the weight and second sheet of parchment paper. Return the pastry to the oven and bake until golden, 6 to 7 minutes more. Transfer to individual plates.
  5. While the pastry is baking, melt the butter in a sauté pan over medium heat. Add the shallot and garlic and cook until soft, 1 to 2 minutes. Turn the heat to high, add the cèpes, and season with salt and pepper. Cook until lightly golden, 2 to 3 minutes.
  6. Divide the cèpes among the pastry circles and sprinkle with the parsley. Drizzle with a bit of olive oil and serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/weekends-in-a-french-kitchen-cepe-parsley-tartlets/