Oyster mushroom tartlets

STEP BY STEP

Let's make something delicious.

1. 01

   For the pastry, sift the flour onto a work surface and scatter the slightly chilled butter over it in pieces. Rub the flour and butter together by hand until crumbly. Make a well, add the salt, 3–4 tbsp cold water and the egg, then quickly work everything together by hand to form a smooth dough. Shape into a ball, wrap in cling film and leave to rest in the fridge for 1 hour.

2. 02

   Roll out the pastry on a floured work surface to about 4 mm thick and use it to line the tartlet tins. Press the pastry against the sides using a ball of pastry scraps, then trim off any excess. To bake blind, prick the bases with a fork, line with baking paper and fill with dried pulses. Bake in a preheated oven at 200°C conventional (180°C fan) for about 12–15 minutes. Remove from the oven and take out the pulses and baking paper.

3. 03

   For the filling, clean and slice the oyster mushrooms. Peel and finely dice the onions, garlic, celeriac and carrots. Heat the butter in a frying pan. Sweat the vegetables in the butter for 3–4 minutes, stirring constantly. Season with salt and pepper and add the finely chopped parsley. Cook the filling gently for a further 2–3 minutes.

4. 04

   Divide the filling between the tartlet cases. Place one tsp crème fraîche in the centre of each filling. Bake the tartlets on the middle shelf of a preheated oven at 200°C conventional (180°C fan) for 5 minutes.

5. 05

   Boil the eggs until the yolks are softly set, then peel and halve them. Place one half on each tartlet. Garnish with tomato purée and parsley.