Mushroom and Sunchoke Tartlet

Ingredients

Yield:

6 People

• Dough

  • 250 g Flour
  • 125 g Butter
  • 30 mL Water
  • 1 egg

• Filling

  • 300 g Sunchokes
  • 300 g Mixed Wild Mushrooms
  • 30 g Chopped Shallots
  • 250 g Butternut Squash
  • 90 g Blue Cheese
  • 15 g Chopped Parsley
  • 15 g Chopped Chives

• Sauce

  • 20 g Shallots
  • 150 g Wild Mushrooms
  • 100 g Vegetable or Chicken Stock
  • 100 g Cream
  • Salt and Pepper to Taste

Preparation

Difficulty:

Medium

Time:

55 MinutesTartlet Crust

Total Time:

35 MinutesFilling

1. Tartlet Crust

   1. Mix all ingredients together, flour, butter, water, and egg
   2. Knead until you have a smooth dough.
   3. Let stand for 20 minutes.
   4. Roll out to 1/8 inch thick and place in 4 inch round tartlet moulds.
   5. Place dried beans in the centre of each crust to prevent dough from rising.
   6. Cover each with tin foil and bake at 350 degrees F for 15-20 minutes.

2. Filling

   1. Cook sunchokes in water until you can pierce with a skewer. Be careful not to overcook.
   2. Sautee mushrooms and chopped shallots.
   3. Peel and cube butternut squash and ropast until browned at 350 degrees F.
   4. Place these ingredients into cooked tartlet shell.

3. Sauce

   1. Sautee mushrooms and shallots.
   2. Add vegetable or chicken broth and simmer for 3-4 minutes.
   3. Add cream and simer 3-4 minutes.
   4. Blend until you have a thick, smooth sauce.
   5. Pour over each tartlet evenly.
   6. place in the oven at 350 degrees F to warm for 2-3 minutes.
   7. Garnish with blue cheese, parsley, and chives.